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THE  YOUNG  HOUSEWIFE'S 

COUNSELLOR  AND  FRIEND. 


Digitized  by  the  Internet  Archive 

in  2012  with  funding  from 

University  of  North  Carolina  at  Chapel  Hil 


http://archive.org/details/younghousewifescOOmaso 


THE 


YOUNG  HOUSEWIFE'S 

COUNSELLOR  AND  FRIEND: 


CONTAINING 


DIRECTIONS  IN  EVERY  DEPAETMENT  OF  HOUSEKEEPING, 


INCLUDING 


THE    DUTIES    OP    WIFE    AND    MOTHER. 


BY 
MRS.   MARY    MASON, 

AUTHOR   OP   "  A  WREATH   FROM   THE   WOODS   OP   CAROLINA,"   "  SPRING-TIME   FOB 

BOWING,"  ETC.,    PUBLISHED    BT   THE   PROTESTANT   EPISCOPAL  CHURCH 

BOOK   SOCIETY,   NEW   YORK. 


"  She  looketb  well  to  the  ways  of  her  household,  and  eateth  not 
the  bread  of  idleness." — Prot.  xxxi.  27. 


NEW  YORK: 
E.    J.    HALE    &    SON, 

17  Mukeat  Street. 

1875. 


Entered  according  to  Act  of  Congress,  in  the  year  1871,  by 

MRS.  MARY  MASON, 
In  the  Office  of  the  Librarian  of  Congress  at  Washington. 


PEEFAOE. 


This  work  was  first  designed  and  undertaken  at  the 
earnest  solicitations  of  two  young  ladies  who  were  about 
to  enter  upon  the  important  duties  of  married  life,  and, 
at  their  suggestion,  the  book  proposed  was  to  serve  as 
a  Counsellor,  from  the  outset  of  their  career,  through  all 
the  .various  arrangements  of  a  well-regulated  household. 
This,  doubtless,  my  readers  will  say  was  a  very  daring 
and  difficult  undertaking.  And  so  indeed  it  was.  Yet 
when  the  motives  are  weighed,  the  writer  cannot  but 
hope  her  lenient  judges  will  be  inclined  to  view  the 
undertaking  as  more  the  result  of  affectionate  solicitude 
than  that  of  presumption  or  conceit. 

By  the  critical  eye  of  numerous  superiors  in  this  im- 
portant branch  of  human  knowledge,  no  doubt  many 
omissions,  mistakes,  and  imperfections  will  be  discovered: 
these,  she  trusts,  will  be  excused  for  the  sake  of  her 
motives. 

If  this  book  should  prove  the  happy  Counsellor  of  one 
successful  housewife,  the  writer  will  consider  herself  well 
rewarded  for  her  pains. 

Having  been  written  expressly  for  the  benefit  of  resi- 
dents of  the  Southern  States,  before  emancipation,  the 

(v) 


vi  PREFACE. 

advice  respecting  the  management  of  servants  may  ap- 
pear unsuitable  in  some  degree  for  those  who  are  non- 
residents :  nevertheless  it  will  be  easy  to  make  allowance 
for  these  different  circumstances  when  the  above  fact  is 
borne  in  mind,  so  that  the  writer  sees  no  necessity  for 
altering  the  original  directions. 

The  culinary  receipts  of  this  book  are  all  tried  and 
long-practiced  receipts,  and  the  writer  has  taken  pains  to 
select  them  from  a  more  multitudinous  list,  so  as  to  have 
them  the  best  and  most  approved.  Her  endeavor  has 
been  to  make  her  directions  perfectly  intelligible,  un- 
mistakable, and  exact,  so  that  no  one  may  say  the  whole 
process  is  not  understood  of  any  one  receipt.  If  she 
fails  in  this,  it  will  not  be  from  indifference  or  want  of 
honest  endeavor.  And  be  well  assured,  most  indulgent 
reader,  that  no  efforts  will  be  spared  to  render  the  Coun- 
sellor so  useful  and  faithful  a  friend  to  every  young 
housewife  that  no  bridegroom  in  the  land  will  think  it 
possible  to  complete  his  number  of  bridal  presents  till 
he  has  included  this  book  among  them. 

THE  AUTHOR. 
Ealbigh,  N.  0., 


CONTENTS. 


PART   I. 

PA8E 

A  Letter  to  the  Originators  of  this  Book 9 

Economy 10 

A  Tradition 12 

Your  House  and  its  Surroundings 13 

Tour  Kitchen 15 

General  Hints  and  Directions 20 

The  Laundry 31 

The  Dairy 38 

Poultry 45 

The  Garden 48 

The  Nursery 60 

Children,  Management  of. 72 

Poetry 81-91 

The  Sick-Koom 97 

Home 103 

PART   II. 

Introductory  Chapter .- 117 

Breakfast ". f 120 

Various  Modes  of  Preparing  Yeasts  and  Breads,  Muffins, 

Cakes,  etc 129 

Curing  Meats 154 

Your  Dinner-Table 164 

Soups 169 

Pish 173 

Oysters,  Clams,  etc 181 

(vii) 


viii  CONTENTS. 

PAGE 

Boasting 186 

Meats  Boasted,  Baked,  Boiled,  etc 188 

Eggs,  Macaroni,  etc 208 

Gravies  and  Sauces 211 

Filling 215 

Poultry,  Birds,  etc 216 

Vegetables 226 

Pickling 246 

Pastry 255 

Puddings 259 

Dessert 276 

Ice  Creams 282 

Candies .\ 288 

Preserving  Fruits 291 

Apples 304 

Jellies 306 

The  Tea 309 

Icing 310 

Cakes 314 

The  Supper-Table 339 

Wines,  Cordials,  etc 340 

Essences 344 

Canning  Fruits  and  Vegetables 346 

To  dry  Figs,  Cherries,  Damsons,  etc 347 

Miscellaneous  Beceipts 348 

Poisons  and  Antidotes 361 

Soaps 364 

Dyes 368 


THE  YOUNG  HOUSEWIFE'S 
COUNSELLOR  AND  FRIEND. 


:p.A»:e,T   i. 


a  letter  to  the  originators  of  the  plan  of  this  book. 

My  dear  Young  Friends, — 

In  compliance  with  your  very  urgent  as  well  as 
flattering  requests,  I  enter  upon  a  task  which  vany 
possibly  subject  me  to  the  censure  or  ridicule  of 
many  who  may  deem  my  undertaking  pretentious; 
still,  I  will  for  your  sakes  be  brave  enough  to  make 
the  venture.  I  shall  endeavor  to  furnish  you  with 
receipts  for  all  the  culinary  combinations  which 
you  have  pronounced  excellent,  and  appeared  to 
enjoy  while  guests  at  my  family  board,  and  which 
you  say  you  desire  to  perpetuate  as  far  as  may  be 
at  your  own. 

I  shall  give  you  a  short  chapter  on  each  of  the 
usual  departments  of  housewifery,  and  many  use- 
ful miscellaneous  directions  which  you  may  find 
occasion  to  use.  I  shall  endeavor  to  aid  you,  in 
the  economical  management  of  your  servants  and 
of  the  contents  of  your  pantry.  And,  having  done 
this,  I  shall  throw  myself  on  your  indulgent  kind- 
ness, to  excuse  any  defects  or  omissions  which  may 
appear  in  my  humble  undertaking. 

(9) 


10  ECONOMY. 


ECONOMY. 


""Waste  not,  want  not,"  should  be  the  motto  of 
every  household.  Nor  is  this  at  all  inconsistent 
with  liberal  provision,  or  generous  distribution  of 
charities.  In  truth,  as  to  both,  care  and  economy 
will  increase  your  means  for  their  accomplishment, 
inasmuch  as  waste  and  thriftlessness  will  diminish 
your  ability  for  either. 

Your  servants  should  be  required  to  rise  early; 
otherwise,  everything  will  be  out  of  time  and 
hurriedly  done,  and,  consequently,  done  imperfectly. 

You  should  set  them  an  example  in  this  yourself, 
and  thus  make  them  ashamed  of  their  delinquency. 
Besides,  it  would  greatly  strengthen  your  own  good 
resolves  to  rise  and  dedicate  the  first  hour  of  the 
morning  to  the  praise  of  the  great  Father  of  Light 
and  Love. 

Your  meals  should  be  at  regular  hours;  this 
will  enable  your  servants  the  better  to  accomplish 
their  work  in  due  time.  Besides,  they  usually 
make  your  irregularity  an  excuse  for  their  neglect 
of  duty. 

In  the  culinary  department  you  should  always 
be  present  at  your  cook's  first  experiment  in  any 
one  receipt,  and  then  simply  reading  it  to  her  is 
not  sufficient;  you  should  aid  her  by  your  direc- 
tion. But,  after  she  has  once  succeeded  in  the 
preparation,  you  may  venture  to  depend  on  her 
judgment. 

The  duties  of  the  house-maid,  too,  will  require 


ECONOMY.  11 

your  presence,  occasionally,  throughout,  and  al- 
ways at  her  introduction  into  them. 

The  eye  of  a  kind  but  firm  mistress  is  the  great 
inspiration  to  produce  efficiency  and  regularity  in 
her  subordinates. 

And  here  let  me  counsel  a  strict  observance  of 
-the  day  of  rest  and  devotion.  Take  care  that 
everything  that  is  possible  be  done  on  Saturday, 
and  so  arrange  your  affairs  that  your  servants  may 
have  at  least  half  the  day  on  Sunday  to  attend  the 
worship  of  Almighty  God.  Remember  that  their 
souls  are  as  precious  in  the  sight  of  God  as  yours, 
and,  therefore,  be  sure  and  avoid  loading  your  con- 
science with  the  blame  of  their  failure  to  reach  the 
kingdom  of  heaven. 

Show  an  interest  in  everything  that  concerns 
your  servants ;  their  health,  comfort,  recreations, 
dress,  and  neat  personal  appearance.  In  this  way 
you  will  be  sure  to  win  their  esteem,  love,  and 
gratitude,  and  thus  secure  their  faithfulness. 

If  they  are  ignorant,  instruct  them;  if  unmind- 
ful of  their  duty  to  God,  admonish  them  kindly. 
Read  the  Scriptures  to  them.  Teach  them  God's 
commandments,  for,  alas!  many  of  them  do  not 
know  of  their  existence.  How  can  you  expect 
them  to  be  honest  or  truthful  if  they  are  ignorant 
that  such  is  the  will  of  their  Creator  ? 

A  young  and  inexperienced  housekeeper  is  al- 
ways more  or  less  in  the  power  of  her  servants, 
especially  of  her  cook.  It  is,  therefore,  wise  to  get 
on  the  right  side  of  them,  so  that  they  will  be  less 
inclined  to  take  undue  advantage  of  you. 


12  ECONOMY. 

Experience,  and  daily  experiments,  alone  can 
enable  you  to  determine  what  proportion  of  the 
various  provisions  of  a  house  are  necessary.  If 
you  find,  on  the  first  attempt,  you  have  fallen 
short,  increase  the  allowance  the  next  time ;  if 
too  abundant,  decrease.  Take  care  that  all  have 
enough,  but  that  nothing  be  wasted.  If  you  provide 
sufficient  for  your  servants,  there  will  be  no  excuse 
for  dishonesty  or  repining. 

"A  habit  of  benevolence  must  be  kept  alive,  as 
all  other  habits  are,  by  constant  exercise.  ISTow 
our  daily  behavior  to  our  domestics  gives  us  an 
occasion  for  an  uninterrupted  exercise  of  benevo- 
lence as  scarcely  anything  else  does.  There  is  not 
a  day  passes  over  our  heads  but  we  might  con- 
tribute something  to  lessen  the  uneasiness  or 
promote  the  happiness  of  those  with  whom  we 
have  to  do ;  and  by  studying  to  do  this  we  mould 
ourselves  more  and  more  into  the  divine  pattern 
afforded  us  by  our  gracious  Redeemer." 

A  TKADITIOtf. 

There  is  a  charming  tradition  connected  with 
the  site  on  which  the  Temple  of  Solomon  was 
erected.  It  is  said  to  have  been  occupied  in  com- 
mon by  two  brothers,  one  of  whom  had  a  family, 
the  other  had  none.  On- this  spot  there  was  sown 
a  field  of  wheat.  On  the  evening  succeeding  the 
harvest,  the  wheat  having  been  gathered  in  sepa- 
rate shocks,  the  elder  brother  said  unto  his  wife, — 

"  My  young  brother  is  unable  to  bear  the  burden 


TOUR  HOUSE  AND  ITS  SURROUNDINGS.        13 

and  heat  of  the  day ;  I  will  arise,  take  of  my  shocka 
and  place  with  his,  without  his  knowledge." 

The  younger  brother,  being  actuated  by  the 
same  benevolent  motives,  said  within  himself, — 

"  My  elder  brother  has  a  family,  and  I  have 
none;  I  will  contribute  to  their  support;  I  will 
arise,  take  of  my  shocks  and  place  them  with  his, 
without  his  knowledge." 

"  Judge  of  their  mutual  astonishment  when,  on 
the  following  morning,  they  found  their  respective 
shocks  undiminished.  This  coursor  of  events  tran- 
spired for  several  nights,  when  each  resolved  in  his 
own  mind  to  stand  guard  and  solve  the  mystery. 
They  did  so;  when  on  the  following  night  they 
met  each  other  half-way  between  their  respective 
shocks,  with  their  arms  full.  Upon  grounds  hal- 
lowed with  such  associations  as  this  was  the  Temple 
of  Solomon  erected — so  spacious  and  magnificent, 
the  wonder  and  admiration  of  the  world.  Alas !  in 
these  days,  how  many  would  sooner  steal  their 
brother's  whole  shock  than  add  to  it  a  single 
sheaf!" 


YOTTE  HOUSE  AND  ITS  SUKROTJIDDTGS. 

If  you  build,  take  care  that  your  house  is  agree- 
ably located;  if  possible,  on  a  slight  eminence,  for 
then  you  will  enjoy  the  benefit  of  fresh  air,  and 
avoid  dampness,  to  say  nothing  of  the  additional 
beauty  in  the  prospect. 

It  will  cost  little,  if  any  more,  to  adopt  a  grace- 
ful and  beautiful  style  of  architecture  than  that 

2 


14        TOUR  HOUSE  AND  ITS  SURROUNDINGS. 

which  is  common  or  unsightly.  Bo  sure  and  select 
the  former.  Even  in  a  simple  cottage  this  is  im- 
portant. A  pleasant  prospect  is  always  desirable, 
no  matter  how  humbly  circumstanced  the  dwelling. 
Shade-trees  are  beautiful,  and  of  much  comfort  and 
utility  ;  but  they  should  not  be  too  much  crowded 
around  your  dwelling,  especially  they  should  never 
be  so  placed  as  to  subject  it  to  the  dripping  from 
their  boughs  during  rain. 

In  your  court-yard  a  simple  continuous  grass- 
plot  (bordered,  tif  you  choose,  with  flowers)  is  far 
more  admirable  and  more  in  good  taste  than  patch- 
work flower-beds. 

Even  your  vegetable-garden  should  be  enlivened 
with  flowers.  Place  them  in  borders  around  every 
square,  taking  care  to  enrich  the  soil  around  them 
every  fall  and  spring,  trimming  them  carefully  of 
their  redundant  branches.  Let  the  eye  luxuriate  in 
the  myriad  hues  and  varied  forms  with  which  a 
bountiful  Creator  has  endowed  those  lovely  crea- 
tions for  the  delight  of  man. 

The  writer  of  these  pages  was  once  walking 
with  her  little  child  by  a  garden  of  flowers,  when, 
with  a  countenance  radiant  with  delight,  and  a 
voice  full  of  the  melody  of  praise,  it  cried,  "  Oh, 
mamma!  how  good  is  God  to  make  all  these  lovely 
flowers  for  us!  Ought  we  not  to  be  good  and  love 
Him  dearly?" 

The  internal  arrangements  of  your  house  should 
be  made  with  an  eye  to  convenience  as  well  as 
beauty. 

Be    sure   and   have   your   dining-room,  pantry, 


YOUR  KITCHEN.  15 

kitchen,  laundry,  and  dairy  communicating;  also 
the  chambers,  nursery,  dressing-rooms,  closets,  and 
bath-room. 

YOUR  KITCHEN. 

Tour  kitchen  should  be  near  your  house, — if  not 
attached  to  it,  joined  by  a  covered-way;  otherwise 
your  servants  will  have  to  pass  through  rain  and 
snow  oftentimes,  and  perhaps  thereby  contract 
painful  if  not  dangerous  maladies.  Kindness  and 
consideration  should  always  characterize  the  mis- 
tress of  a  Christian  family. 

Your  kitchen-yard  should  be  laid  out  with  neat 
sand  or  gravel-walks,  and  grass-plots,  with  rose- 
bushes and  vines  by  the  fences  and  piazzas,  so 
that  your  dwelling  may  be  surrounded  on  all  sides 
with  these  cheering  objects, — they  elevate  the  soul, 
especially  when  they  are  glittering  with  morning 
dew.  They  will  greatly  aid  you,  too,  in  advancing 
the  civilization  as  well  as  the  pure  religion  of  your 
domestics.  How  easily  may  the  soul  be  led  to 
ascend  in  gratitude  to  the  bountiful  Creator,  while 
the  eye  beholds  these  most  attractive  indications 
of  His  goodness  to  man!  Everything  you  can 
place  in  the  way  of  your  servants,  to  delight  and 
elevate  the  best  impulses  of  their  nature,  will  ren- 
der them  better  and  wiser,  as  well  as  happier. 

Your  poultry-yard  should  be  at  a  convenient 
distance  from  your  dwelling,  say  adjoining  your 
barn-yard.  Poultry  of  every  kind  should  be  ban- 
ished from  the  inclosures  around  your  dwelling- 
house.    They  always  injure  your  grass  and  flowers, 


16  YOUR   KITCHEN. 

besides  defacing  the  neatness  and  order  of  your 
arrangements.  It  is  best,  too,  on  the  score  of 
economy,  as  a  quantity  of  grain  always  falling 
from  the  feeding-troughs  of  your  horses  and  cattle 
would  be  otherwise  lost. 

Servants. — Praise  has  always  a  better  effect 
than  censure.  Watch  for  every  opportunity  to 
inspire  your  servants  with  good  motives.  Trust 
them  if  you  would  have  them  honest.  I  have  al- 
ways found  that  those  who  are  most  particular  in 
locking  up  from  servants  are  most  apt  to  be  robbed. 
If  you  have  cause  to  doubt  them,  say  nothing  about 
it,  but  commend  honesty  on  every  suitable  oppor- 
tunity, and  endeavor  to  convince  them  of  the  folly 
of  pilfering  from  those  who  are  ever  ready  to  pro- 
vide for  their  comfort  and  happiness. 

Gradually  servants  treated  in  this  way  will  be- 
come ashamed  of  themselves,  and  abandon  such 
evil  courses;  unless,  indeed,  they  are  thoroughly 
depraved  before  coming  into  your  service.  If  so, 
dismiss  them,  when  found  incorrigible,  before  they 
contaminate  the  rest  of  your  domestics. 

Counsel  and  encourage,  reprove  and  condemn 
them,  as  you  would  your  own  erring  children,  not 
with  rigor  and  harshness,  which  can  only  alienate 
their  affections,  and  cause  them  to  distrust  the 
holy  religion  you  profess  or  teach. 

Take  care  to  be  well  informed  of  all  your  affairs, 
so  that  any  instance  of  dishonesty  or  unfaithful- 
ness of  any  kind  may  not  escape  your  observation. 
If  you  detect  the  delinquents,  reprove  with  sorrow, 
and  withdraw  some  accustomed  privilege  or  in- 


YOUR  KITCHEN.  17 

diligence  for  awhile,  as  a  point  of  duty  to  them  as 
well  as  yourself.  Servants  are  seldom  so  depraved 
as  to  become  insensible  to  kindness,  more  especi- 
ally w7hen  they  are  convinced  that  you  really  have 
their  happiness  and  their  welfare  at  heart. 

Feed  your  servants  bountifully,  not  forgetting  to 
include  a  portion  of  the  dainties  with  which  their 
ready  hands  are  constantly  supplying  you.  In 
this  way,  you  will  always  be  rewarded  by  the 
agreeable  appearance  of  a  cheerful,  happy,  and 
contented  countenance,  and  a  ready  alacrity  in 
your  service.  Kindness  and  confidence  will  ele- 
vate your  servants,  preserve,  in  a  great  measure, 
their  integrity,  and  attach  them  to  yourself. 

Your  Cook. — Make  choice  of  a  strong,  healthy, 
intelligent,  brisk,  cheerful,  honest  person  ;  one  who 
has  been  accustomed  to  obedience,  and  has  been 
trained  in  habits  of  neatness,  for  it  is  scarcely  pos- 
sible to  engraft  these  habits  on  one  who  has  lived 
contentedly  a  sloven  for  fifteen  or  twenty  years. 
It  is  almost  as  difficult  as  for  the  Ethiopian  to 
change  his  skin. 

Take  especial  care  that  the  disposition  is  not 
burdened  with  obstinacy  or  self-will.  Such  per- 
sons will  be  sure  to  disregard  orders  and  instruc- 
tions whenever  they  clash  with-  inclination  or  self- 
conceit. 

There  are  some  families  in  which  is  found  a 
natural  talent  for  the  culinary  art:  if  possible, 
choose  your  cook  from  such  a  family;  at  all  events, 
select  a  person  who  gives  the  preference  decidedly 
to  this  position  in  the  household ;  avoid  one  who 


18  YOUR  KITCHEN. 

is  averse  to  the  occupation ;  such  will  seldom 
please,  unless,  as  is  rarely  the  case,  she  or  he  is 
governed  by  moral  or  religious  principles. 

An  intelligent  person  is  apt  to  have  some  temper. 
Amiability,  it  is  true,  is  lovely  in  the  human  char- 
acter, but  a  superabundance  of  this  quality  in  a 
cook  is  not  desirable.  Your  very  amiable  cook  is 
apt  to  be  careless  herself,  as  well  as  over-indul- 
gent to  her  fellow-servants  for  the  same  quality : 
and  such  servants  will  seldom  be  concerned  at 
having  put  the  kitchen  out  of  order.  A  sprinkling 
of  temper,  joined  to  a  frank  and  generous  disposi- 
tion, is  a  very  advantageous  quality  in  a  ruler  ot 
the  culinary  domain. 

Cooks  should  be  required  to  keep  everything  in 
its  place,  and  to  do  everything  in  the  right  time. 
Regularity,  cleanliness,  diligence,  and  faithfulness 
are  cardinal  virtues  in  a  cook. 

A  mistress  can  neither  be  just  nor  generous  who 
requires  impossibilities  of  her  cook.  If  this  im- 
portant personage  is  not  supplied  with  implements 
and  materials  wherewith  to  execute  satisfactorily 
your  commands,  she  is  in  a  sad  predicament  in- 
deed, unless  (as  is  not  generally  the  case)  she  is 
endowed  with  an  extraordinary  degree  of  wit  and 
sagacity;  and  even  then  she  may  be  brought,  by 
your  neglect,  to  most  distressing  straits,  if  not 
to  utterly  abortive  attempts.  Supply  her,  then, 
prudent  and  generous  mistress,  with  ample  pro- 
vision of  all  such  things  as  her  important  depart- 
ment  requires:    such   as   tables,   shelves,    closets, 


YOUR  KITCHEN.  19 

pasteboards,  sieves,  tubs,  pails,  rolling-pins,  trays, 
pots,  pans,  colanders,  strainers,  skimmers,  a  saw, 
hatchet,  cleaver,  scissors,  mallet,  sausage-grinder  and 
stuffer,  coffee-toaster,  coffee-mill,  tea-kettles,  pots, 
mortar  and  pestles,  soap,  candles,  ovens  or  a  first- 
rate  stove  or  range,  tin  baking-pans,  furnaces,  bell- 
metal  kettles,  porcelain  kettles  and  stew-pans, 
towels,  boiling-cloths,  bread-towels,  dish-cloths, 
salt,  pepper,  spices,  etc.,  spice-mills,  egg-beaters, 
strainers,  ladles  and  flesh  -  fork,  bread  -  toasters, 
knives  and  forks,  spoons,  skewers,  aprons,  a 
kitchen  clock,  etc.  All  these  articles  are  indis- 
pensable, and  there  are  a  great  many  other  useful 
implements  which  modern  ingenuity  has  brought 
into  use,  and  which  it  would  be  well  to  introduce 
into  a  fully-arranged  kitchen. 

A  good  housekeeper  should  always  know  that 
everything  used  in  cooking  is  thoroughly  cleaned 
after  each  meal,  and  put  away  in  its  proper  place, 
so  that  in  the  darkest  night  the  hand  may  be 
readily  laid  on  any  article  needed.  A  habit  of 
this  kind  is  very  soon  formed,  if  a  regular  super- 
vision is  exercised  for  a  month  or  two;  after  this 
an  occasional  inspection  will  be  sufficient.  But 
never  suffer  these  intervals  to  be  so  long  as  to  en- 
courage your  cook  to  hope  your  inspections  have 
ceased  altogether. 

A  good  sunning  is  of  great  service  in  sweeten- 
ing wooden  as  well  as  tin  utensils;  and  it  would  be 
well,  once  every  week,  to  move  everything  out 
into  the  yard,  and  there  subject  it  to  a  thorough 
scouring,  washing,   and    sunning.      Besides,   the 


20         'general  hints  and  directions. 

kitchen  itself  will  be  much  more  easily  cleaned 
when  the  furniture  is  out  of  the  way. 

Kitchen-utensils  will  be  quickly  ruined  if  left 
without  cleaning  from  day  to  day.  Woodenware 
will  become  mouldy  and  discolored,  and  if  left 
wet,  will  split;  tins  will  become  rusty,  and  in  a 
short  time  unfit  for  use.  Besides  the  great  incon- 
venience of  finding  nothing  ready  when  needed, 
the  expenses  of  this  department  will  be  needlessly 
increased  by  this  negligence  of  the  mistress. 

GEffEBAL  HINTS  AND  DIRECTIONS. 

A  mistress  of  a  house  should  inspect  every  apart- 
ment daily:  see  that  the  whole  is  swept,  dusted, 
aired,  and  divested  of  cobwebs. 

Pantries  and  store-rooms  should  be  cleaned  out 
at  least  once  a  week.  Shelves,  where  china  and 
glass  are  kept,  should  be  carefully  dusted.  Closet, 
cupboard,  and  pantry  doors  should  be  kept  shut 
and  locked,  so  that  the  cats,  rats,  and  mice  be 
excluded. 

Bedrooms  should  be  aired  daily;  beds  at  least 
once  a  fortnight  in  the  sun. 

Chimneys  should  be  swept  down  in  the  winter 
daily,  before  the  fires  are  made,  as  far  as  an  ordi- 
nary broom  will  reach,  particularly  in  kitchens; 
and  care  should  be  taken  to  burn  them  out  on 
rainy  days. 

Clothes-lines  should  be  taken  in  every  evening; 
the  weather  will  mould  and  rot  them. 

Clothes  should  be  well  aired  before  taken  into 
the  wardrobe. 


GENERAL  HINTS  AND   DIRECTIONS.  21 

Before  ironing,  clothes  should  be  well  sprinkled 
and  packed  down,  so  that  they  be  thoroughly  and 
regularly  dampened  throughout.  Flat-irons  should 
be  wiped  clean,  ,and  set  away  in  a  dry  place  when 
out  of  use,  slightly  greased. 

Iu.  the  month  of  February,  in  this  latitude, 
every  part  of  your  chambers  should  be  thoroughly 
cleansed,  the  walls  whitewashed,  the  floors  scoured, 
the  paint  well  washed  with  soap  and  water  or  soda 
and  water.  The  bedsteads  should  be  taken  apart, 
and  every  portion  wiped  over  with  pure  cold 
water,  and  when  set  up  again  all  the  joints  arid 
cracks  should  be  filled  up  with  turpentine-soap 
mixed  with  red  pepper. 

Your  chambermaid  should  have  a  dusting-brush, 
and  every  morning,  when  she  moves  the  beds  to 
make  them  up,  she  should  thoroughly  brush  every 
part  of  the  bedstead.  This  prevents  the  lodgment 
of  insects. 

Feather  beds  should  be  inclosed  in  cases  that 
may  be  removed  and  washed  at  intervals.  Mat- 
tresses should  be  well  aired  and  dusted. 

Basins,  pitchers,  etc.  belonging  to  chambers 
should  be  washed  daily  in  hot  water  and  soap, 
then  rinsed  in  pure  water. 

A  damp  cloth  should  be  laid  under  your  iron- 
stand,  so  as  to  prevent  scorching  your  ironing- 
sheet. 

Starch  should  be  well  boiled,  with  a  bit  of  sperma- 
ceti or  mutton  tallow  in  it;  a  small  bit  of  gum 
arabic  will  give  it  a  fine  gloss. 

Very  little  bluing  should  be  used.     Soap  should 


22  GENERAL   HINTS  AND  DIRECTIONS. 

be  well  rinsed  out  of  clothes,  particularly  those  of 
infants,  as* it  is  apt  to  irritate  the  skin. 

Flannels  should  not  be  passed  from  hot  water  to 
cold.  This  will  cause  them  to  shrink.  Wash  and 
rinse  them  in  milk-warm  water,  then  shake  them 
well. 

Pots  and  all  other  cooking-utensils  should  have 
water  in  them  before  exposure  to  the  fire,  as  to 
pour  it  in  after  the  vessel  becomes  hot  will  cause  it 
to  crack,  if  of  iron  or  earthenware  ;  if  of  tin,  it  will 
become  unsoldered  when  very  hot. 

Custards  and  puddings  should  invariably  be 
made  of  new  milk,  otherwise  it  will  be  apt  to 
curdle. 

Flour  should  always  be  sifted  before  being  used ; 
so  should  meal,  and  farinas  of  all  kinds.  Flour 
should  be  dried  for  cakes. 

Potatoes,  apples,  etc.,  designed  for  puddings  or 
pies,  should  be  stewed  and  passed  through  a  hair- 
sieve  or  colander. 

Milk  should  be  set  in  a  cool  place  in  summer, 
where  it  will  be  safe  from  dust  or  insects,  but  un- 
covered. 

Cream  should  not  be  churned  till  it  becomes 
thick,  slightly  sour,  and  at  a  temperature  of  sixty- 
two;  then  it  will  yield  its  butter  quickly,  and  of  the 
best  quality. 

Churns  should  be  aired  daily,  and  well  scalded 
with  boiling  water  before  being  used. 

Scald  your  wooden  paddle,  and  then  immediately 
plunge  it  in  cold  water,  to  prevent  the  butter  from 
sticking  to  it. 


GENERAL  HINTS  AND  DIRECTIONS.  23 

Vegetables  should  be  gathered  before  the  sun 
becomes  warm. 

Snap-beans  should  be  divested  of  the  strings  or 
tough  fiber  on  each  side. 

Squashes,  turnips,  etc.  should  be  cut  up  before 
boiling. 

Butter  should  be  washed  before  being  used  for 
cooking  sauces  or  puddings. 

None  but  the  purest  lard  should  be  used  in 
cooking. 

Baking-pans  should  be  well  greased  with  sweet 
lard  or  un salted  butter. 

Apples,  pears,  peaches,  and  the  like,  should  be 
pared  and  cored  before  cooking. 

Cherries,  plums,  and  grapes  should  be  stoned. 

Almonds  should  be  shelled  and  blanched  before 
they  are  weighed  for  cakes  or  any  other  culinary 
preparation. 

Cocoanuts  should  be  carefully  divested  of  the 
dark  skin  before  being  grated ;  lemons  and 
oranges,  of  the  seeds  before  being  used. 

Meats,  fresh  vegetables,  and  puddings  should 
always  be  put  in  boiling  water,  dried  vegetables 
or  fruits,  in  cold  water,  to  boil. 

Salt  meats  should  be  soaked  in  cold  or  milk- 
warm  water  before  being  broiled  or  fried. 

Fish,  meats,  and  poultry  should  be  well  and 
carefully  washed. 

Rice  should  be  carefully  divested  of  any  gravel 
or  sand,  and  washed  in  several  waters  before 
boiling. 

Salt  should  be  kept  covered  in  a  dry  place. 


24  GENERAL  HINTS  AND   DIRECTIONS. 

Pepper  -and  spices  should  be  ground  or  pounded 
fine ;  so  should  coffee. 

The  reader  must  not  look  for  the  reiterated 
charge,  to  use  clean  utensils,  in  giving  receipts. 
This  must  be  presupposed  after  reading  the  chap- 
ter on  Kitchens. 

When  boiling  meat,  fish,  poultry,  or  any  kind 
of  vegetables  or  soups,  your  pot  should  be  well 
skimmed.  In  preserving,  this  operation  should 
also  be  carefully  performed. 

Boil  okras  in  a  stew-pan  to*  a  mucilage  before 
adding  them  to  soup,  or  they  will  turn  it  black. 
Your  stew-pan  should  be  of  porcelain.  Iron  causes 
the  blackness. 

Never  leave  matches  in  the  way  of  small  chil- 
dren, as  they  invariably  put  everything  in  the 
mouth,  and  the  substance  on  the  end  is  a  deadly 
poison. 

In  making  your  coffee  by  a  French  strainer, 
keep  it  perfectly  still  while  dripping.  ..If  you  move 
it  about  it  will  not  be  clear. 

When  direction  is  given  in  this  book  to  use  a 
teaspoonful  of  soda,  a  level  spoonful  is  meant,  with 
all  the  lumps  rubbed  out. 

Lemon-juice  is  the  best  acid  for  combination 
with  soda  in  cookery,  and  next  to  it  good  cider 
vinegar, — three  tablespoonfuls  to  one  level  tea- 
spoonful  of  soda.  I  never  use  yeast  powders,  or 
any  kind  of  quackery,  because  unexplained. 

Keep  grape  wines  long  on  the  lees  before  bot- 
tling,— say  a  year:  the  flavor  is  finer. 
.,   All   blankets   and    other  Woolen    coverings    for 


GENERAL  HINTS  AND  DIRECTIONS.  25 

beds  should  be  washed  at  least  once  a  year.  In 
the  spring  is  the  best  time. 

Make  it  an  invariable  rule  to  pay  your  servants 
promptly,  and  require  of  them  to  remunerate  you 
as  promptly  in  their  services.  Thus  you  deprive 
them  of  excuse  for  non-performance  of  duty. 

Salt  should  never  be  added  to  soups,  stews,  or 
gravies  till  just  before  serving.  If  added  early  in 
their  preparation,  as  the  substance  boils  down  the 
salt  becomes  too  intense,  and  there  is  no  remedy 
for  it,  whereas  it  may  be  added  at  the  table  if  not 
sufficient. 

Dr.  Kitchener,  a  famous  English  professional 
cook,  says,  "  There  never  was  a  good  cook  that 
was  not  a  taster." 

In  jams  of  all  kinds  the  fruit  should  be  sub- 
jected to  the  boiling  process  till  reduced  one-half 
before  the  sugar  is  added,  otherwise  they  are  apt 
to  be  burned. 

Your  Tea-kettle. — A  good  housekeeper  will 
always  inspect  her  tea-kettle,  as  from  experience 
she  must  have  discovered  that  most  servants  are 
extremely  careless  and  indifferent  to  the  care  of 
this  article  in  household  economy.  Water  is  very 
apt  to  be  left  in  the  kettle  at  night,  and  in  the  morn- 
ing it  is  often  filled  for  breakfast  without  previously 
emptying  and  rinsing  it.  Of  course  there  are 
many  worthy  exceptions  in  servants,  still  it  is  very 
necessary  occasionally  to  attend  to  this  important 
matter,  even  with  the  most  trustworthy;  and  never 
should  you  omit  to  give  instructions  in  this  particu- 

3 


SJtJ  GENERAL  HINTS  AND  DIRECTIONS. 

lar  when  a  new  cook  or  dining-room  servant  is 
introduced  into  the  household. 

Tea-kettles  should  be  emptied  and  washed  out 
with  soap  and  water  after  using,  as  regularly  as 
the  cups  and  saucers  are  washed.  They  should  be 
wiped  dry  and  turned  up  open,  that  no  rust  may 
form  inside.  When  to  be  used,  they  should  be 
rinsed  out  with  cold  water  at  the  pump  or  well, 
filled,  and  placed  over  a  clear  fire  to  boil. 

Water  that  has  been  standing  in  the  house  is  not 
fit  to  be  used  for  coffee  or  tea.  Unwholesome 
gases  are  apt  to  be  imbibed  from  the  air  in  which 
persons  have  been  breathing  for  even  an  hour. 
Standing  water  is  unwholesome  to  drink;  it  should 
be  often  replaced  with  fresh. 

Cellars. — Examine  your  cellars  frequently  at  all 
seasons,  especially  in  spring,  when  vegetables  are 
sprouting  and  decaying.  The  effluvia  from  de- 
composing vegetable  matter  will  engender  disease. 
Have  everything  of  the  kind  removed,  with  all 
mouldy  articles,  boxes,  barrels,  tubs,  especially 
such  as  have  contained  vegetables,  pickles,  either 
of  meats  or  vegetables,  fish  or  spirits,  vinegar, 
wines,  or  decaying  matter  of  any  kind.  Leave  the 
doors  and  windows  open  frequently  for  airing; 
whitewash  at  least  once  a  year,  .and  fumigate,  if 
any  disagreeable  odors  be  present,  with  chloride  of 
lime.  Attention  to  such  matters  may  save  the 
lives  of  your  family.  Surely  worth  the  pains. 
Typhoid  fevers,  cholera,  etc.  are  engendered  in 
this  way. 

Never  suffer  afoul  drain, gutter,  or  sink  to  have 


GENERAL  HINTS  AND  DIRECTIONS.  27 

place  in  your  establishment.  If  you  find  it  neces- 
sary to  have  a  sink  in  your  kitchen  for  carrying 
off  water,  take  care  it  is  scalded  out  every  day  with 
hot  lye  or  soapsuds. 

Manure  piles  should  be  placed  as  far  as  possible 
from  the  house  and  covered  with  charcoal. 

In  the  autumn,  when  the  leaves  become  dry  and 
fall  from  the  trees  around  your  house,  have  them 
gathered  out  of  your  yards  and  put  away  in  some 
convenient  place,  to  cover  your  potato-beds  in  the 
spring.  They  make  excellent  manure,  too.  But 
having  deprived  your  trees  of  this  natural  ferti- 
lizer, take  care  to  sprinkle  around  them  a  good 
supply  of  pulverized  manure  or  guano.  Especially 
on  your  grass-plots  should  you  do  this. 

When  wood  is  cut,  have  all  the  chips  of  any 
size  picked  up  and  put  away  for  kindling  fires, 
leaving  the  small  ones  to  become  manure  for  your 
garden.  These  form  a  very  superior  fertilizer, 
especially  for  flowers. 

Cleaning  House.— In  February,  at  the  South, 
on  some  bright  day,  have  all  your  beds  moved  out 
into  the  sun,  shaken,  dusted,  and  searched  well. 
Search  in  every  seam  and  corner;  and  while  the 
beds  are  sunning,  search  over  all  your  bedsteads. 
Wipe  them  over  with  cold  soapsuds,  and  carefully 
stop  every  crack,  seam,  and  screw-hole  with  hard 
turpentine  soap,  in  which  you  have  mingled  pep- 
per or  a  little  sulphur. 

This  is  rather  too  early  for  your  general  house- 
cleaning,  but  for  the  above-mentioned  purpose  it 
is  the  best,  as  vermin  begin  to  lose  their  torpor 


28  GENERAL  HINTS  AND   DIRECTIONS. 

about  this  time,  and  bestir  themselves  to  prepare 
for  a  progeny.  Eggs  are  laid  in  this  month,  and 
in  twenty-four  hours  you  may  be  overrun  with  this 
most  disgusting  nuisance. 

Whitewashing. — About  the  first  of  May  you 
may  take  up  your  carpets,  whitewash  your  walls 
and  ceilings,  wash  your  windows  and  paint. 

Get  a  bushel  of  unslacHfed  lime,  slack  it  in  a 
barrel  with  boiling  water,  then  add  about  a  gallon 
of  flour-paste,  and  a  little  bluing,  to  improve  the 
whiteness.  This  will  be  sufficient  for  your  whole 
house.  Add  water  till  it  is  of  a  proper  consistency. 
Your  barrel  will  be  nearly  full.  v  Cover  it  close  till 
ready  for  use.  An  old  brush,  half-worn  out,  will 
make  the  smoothest  walls.  Take  care  to  shake 
off  all  the  superfluous  wash  before  applying  the 
brush  to  the  walls,  otherwise  you  will  waste  your 
material,  and  unnecessarily  increase  your  labor  in 
divesting  the  floors  and  paint  of  the  whitewash 
falling  from  the  brush.  Begin  up-stairs,  do  one 
room  at  a  time,  and  do  not  sleep  in  the  rooms 
on  the  night  after  they  have  been  whitewashed. 

Washing  Paint  and  Windows.  —  Wash  your 
paint  with  weak  soda-water;  rinse  it  with  clear 
water  immediately,  or  it  will  take  off  too  much  of 
the  paint. 

Wash  your  windows  in  the  same  way,  and  wipe 
them  dry  with  old  newspapers.  If  they  are  dis- 
colored, use  a  little  whiting,  and  carefully  wipe  it 
all  off,  when  dry,  with  newspapers.  This  leaves  no 
lint. 

The  Lye-stand. — Insist  on  all  your  wood-ashes 


GENERAL  HINTS  AND  DIRECTIONS.  29 

being  saved  to  make  the  family  soap.  It  is  a  great 
item  in  the  economy  of  housekeeping.  Let  your 
servants  understand  at  once  that  you  will  not  buy 
soap  when  there  are  abundant  materials  at  home 
for  its  manufacture. 

Any  ordinary  carpenter  can  make  you  a  lye- 
stand  ;  and  if  you  are  so  situated  that  there  is  not 
one  at  hand,  a  common  cask  or  barrel,  placed  on  a 
form  and  raised  about  three  feet  from  the  ground, 
will  answer  very  well.  Let  the  two  front  legs  of  the 
stand  be  a  little  lower  than  the  two  behind,  that 
the  lye  may  drip  the  better.  Have  a  hole  bored 
with  an  auger  in  the  bottom  of  the  cask  near  the 
front,  and  fit  in  it  a  plug.  When  this  is  all  ready, 
throw  a  gallon  of  lime  on  the  bottom  of  the  barrel 
or  cask,  fill  it  with  new  ashes,  dampen  them 
slightly,  and  suffer  them  so  to  remain  for  three 
weeks;  then  pour  a  plentiful  supply  of  boiling 
water  on  the  ashes,  draw  off  the  lye,  and  make 
your  soap  by  the  receipts  in  this  book. 

Bathing. — Nothing  is  more  conducive  to  health 
than  cleanliness;  nothing  more  comforting  and 
delightful  than  ample  bathing  conveniences.  Be 
sure  and  provide  well  for  yourself  and  family  in 
this  department. 

Cold  bathing  I  practice  myself,  winter  and  sum- 
mer, and  never  have  in  one  instance  taken  cold 
from  the  practice.  If  you  cannot  bear  an  immer- 
sion-bath, sponge  all  over  with  a  rapid  motion,  and 
rub  dry  with  a  coarse  towel.  This  will  keep  the 
pores  of  the  skin  in  a  healthy  state,  while  your 
frame  will  be  greatly  invigorated.     At  any  rate, 

3* 


30  GENERAL  HINTS  AND  DIRECTIONS. 

bathe  frequently,  even  thougft  the  peculiar  tempera- 
ment of  your  system  will  not  favor  the  enjoyment 
of  cold  water, — use  it  in  a  tepid  state.  It  is  a  passing 
wonder  to  me  that  any  should  deny  themselves  this 
great  luxury,  which  costs  nothing  but  a  little  profit- 
able exertion. 

Cleanliness  is,  without  doubt,  the  greatest  pre- 
servative to  health  yet  known  to  mortals,  not  only 
the  introduction  of  pure  air  into  the  lungs  by 
breathing,  but  the  resolute  and  constant  avoid- 
ance of  a  contact  with  impurity  either  of  body  or 
mind,  and  it  is  vefy  rarely  found  that  the  scrupu- 
lously clean  in  body  are  unclean  in  spirit.  To 
wash  the  body  daily  in  pure  water  creates  an 
aversion  to  moral  uncleanness.  The  blessed  pre- 
cept of  the  divine  Sermon  on  the  Mount  is  ever 
suggested  to  the  mind  in  this  daily  practice, — 
"  Blessed  are  the  pure  in  heart,  for  they  shall  see 
God."  Therefore  we  are  the  more  inclined  to  lift 
up  "  clean  hands  and  a  pure  heart"  to  our  Maker. 
On  the  other  hand,  a  person  who  is  content  with 
an  unclean  body  will  not  be  averse  to  the  unclean- 
ness of  sin. 


THE  LAUNDRY.  31 


THE  LAUNDRY. 


This  department  should  be  supplied  with  ample 
and  suitable  conveniences  for  the  work  in  hand, 
such  as  a  substantial  ironing-table,  with  a  drawer 
in  which  to  put  away,  when  out  of  use,  the  ironing- 
cloths,  rings,  crimping-irons,  and  clothes-pins.  The 
flat-irons  should  be  slightly  greased,  and  placed  on 
a  shelf  over  the  ironing-table. 

There  should  be  a  skirt-board,  and  a  low,  long 
table  for  the  tubs  while  the  washing  is  going  on; 
it  should  be  long  enough  to  hold  thiee  tubs,  as 
clothes  after  washing  and  boiling  should  always 
pass  through  three  rinsing  waters,  the  last  having 
a  slight  tinge  of  bluing. 

There  should  be  at  least  six  flat-irons,  two  rings, 
andacrimping-iron,  two  dozen  clothes-pins,  and  an 
ample  line  on  which  to  hang  the  clothes.  This 
very  necessary  article  should  be  taken  due  care  of, 
and  so  managed  as  to  be  easily  taken  within-doors 
as  soon  as  the  clothes  are  removed,  as  the  night 
dews  and  the  rain  will  rot  it  in  a  very  short  time  if 
left  exposed  to  their  influence.  A  good  and  ample 
clothes-line  will  cost  a  dollar,  or  at  least  seventy- 
five  cents;  and  even  twenty-five  cents  saved  in 
clothes-lines,  and  many  other  items  of  house  ex- 
penses, will  amount  to  no  inconsiderable  sum  in 
the  course  of  twelve  months,  to  distribute,  if  you 
please,  among  the  needy  of  the  parish,  thus  securing 
their  prayers  for  your  prosperity,  and  an  addition 
to  your  substantial  treasures  in  the  time  to  come. 


32  THE  LAUNDRY. 

Six  tubs,  a  large  clothes-basket,  a  brass  kettle 
for  boiling  starch,  an  ironing-sheet  and  blanket, 
with  two  coarse  cloths  for  straining  starch,  a  cop- 
per kettle  for  boiling  clothes,  a  pair  of  tongs  and 
a  shovel,  a  good  and  ample  clothes-horse,  compose 
the  most  necessary  implements  in  effecting  the 
work  of  the  laundry  satisfactorily. 

In  making  your  starch,  take  care  that  it  is 
thoroughly  boiled,  otherwise  it  will  not  iron 
smoothly  or  nicely.  Drop  in  a  small  bit  of  sper- 
maceti or  mutton  tallow  while  boiling.  This  will 
cause  it  to  iron  smoothly,  and  give  an  agreeable 
gloss  to  the  surface  of  the  article  ironed. 

Servants  have  generally  little  idea  of  propor- 
tion, and  in  bluing  clothes  they  seem  to  have  a 
propensity  to  color  too  highly.  This  should  be 
restricted,  as  it  deprives  the  clothes  of  that  snowy 
appearance,  which  is  their  greatest  beauty. 

Table-cloths,  pillow-cases,  table-napkins,  and 
under-clothes  of  all  kinds  should  have  but  very 
little  starch.  This,  too,  is  a  matter  necessary  to  be 
attended  to,  as  servants  have  little  judgment  gen- 
erally in  starching  clothes.  Shirt-collars,  cuffs, 
and  bosoms  to  shirts,  frills,  dresses,  and  caps,  of 
course  require  more  starch.  Towels,  sheets,  and 
the  like  should  be  slightly  blued,  but  not  starched. 

I  have  found  by  personal  experience  that  the 
following  is  far  the  best  mode  of  washing  clothes. 
The  labor  is  much  less  than  in  the  usual  mode, 
the  clothes  are  subject  to  less  wear  and  tear,  much 
time  is  saved,  and  I  earnestly  recommend  it  to 
every  young  housekeeper.     It  is  of  the  utmost  im- 


TEE  LAUNDRY.  33 

portance  to  begin  right,  for  then  yon  are  not  in 
danger  of  becoming  prejudiced  in  favor  of  an  un- 
certain or  wrong  way. 

Slack  five  (5)  pounds  of  best  lime  with  five 
pounds  of  sal  soda  in  two  gallons  of  boiling 
water;  let  it  settle,  and  strain  the  liquor  into,  a 
large  jug;  then  pour  on  the  lime  and  soda  two 
gallons  more  of  water,  stirring  it  well ;  allow  it  to 
settle  again,  and  strain  as  before,  adding  this  liquor 
also  to  the  jug,  or  jugs  if  necessary.  To  this  mix- 
ture add  a  pint  of  spirits  of  turpentine  and  an 
ounce  of  sal  ammoniac.     Stop  it  up  close. 

On  Monday  morning  sort  your  clothes.  Have 
ready  three  large  tubs ;  then  take  a  quart  of  good 
soft  soap  (or  dissolved  hard  soap);  add  to  this 
twelve  tablespoonfuls  of  the  mixture  from  the  jug, 
as  above  prepared.  Mix  it  well  with  the  soap,  and 
put  into  the  three  tubs  half  a  pint  of  the  soap  for 
each ;  then  fill  the  tubs  two-thirds  with  lukewarm 
water;  with  your  hand  or  a  spoon  mix  the  soap 
well  with  the  water;  after  which  put  in  your 
clothes  to  soak  half  an  hour.  Put  the  remaining 
half  pint  of  soap  into  your  boiling-kettle.  While 
the  white  clothes  are  soaking,  make  your  starch, 
and  wash  your  flannels  and  colored  clothes.  Flan- 
nels should  be  washed  out  quickly  in  warm  soap- 
suds, and  rinsed  in  water  of  the  same  temperature, 
otherwise  they  will  be  sure  to  shrink.  Shake  them 
out  quickly,  and  hang  them  out  to  dry.  Don't 
wring  them.     This  will  be  sure  to  shrink  them. 

Have  ready  three  tubs  on  your  long  table  near 
your  boiling-kettle,  each  nearly  full  of  clean  water, 


34  THE  LAUNDRY. 

the  last  tinged  slightly  with  bluing.  Having  your 
starch-tub  conveniently  at  hand,  now  rub  the  collars 
and  wristbands  of  the  shirts,  the  hems  of  skirts, 
and  the  feet  of  stockings ;  no  more ;  then  put  the 
clothes  in  the  boiler,  as  many  as  it  will  hold, 
slightly  wringing  them.  While  they  are  boiling, 
finish  washing  and  hanging  out  your  colored 
clothes,  or  strain  your  starch.  As  soon  as  these 
have  boiled,  remove  them  to  the  nearest  rinsing- 
tub,  and  put  more  into  the  boiler.  Then  rinse 
in  the  three  waters,  starch,  and  hang  out  the  boiled 
clothes,  and  proceed  with  the  rest  of  the  clothes  in 
the  same  way  till  the  whole  are  hung  out. 

All  this  may  be  done  in  the  course  of  the  morn- 
ing, and  the  colored  clothes  and  flannels  may  easily 
be  ironed  in  the  same  afternoon.  In  this  way  time, 
labor,  soap,  and  water  may  be  greatly  saved,  be- 
sides fatigue  and  pains  from  long  standing,  rub- 
bing, and  stooping  over  the  wash-tub.  Besides, 
your  clothes  will  be  saved  from  the  certain  wear 
and  tear  of  the  wash-board. 

The  same  water  which  soaked  and  boiled  the 
mistress's  clothes  will  do  the  same  for  those  of 
the  servants. 

Sprinkling. — Clothes  should  be  sprinkled  suf- 
ficiently to  dampen  them  throughout,  then  folded 
by  a  thread,  rolled  up  tightly,  and  laid  in  the 
clothes-basket,  closely  packed,  so  as  to  preserve 
the  dampness  throughout  the  whole  mass.  Clothes 
should  be  covered  closely  from  the  air,  too.  At 
least  an  hour  is  necessary  for  them  to  remain  thus 
till  ironed. 


THE  LAUNDRY.  35 

Clothes  should  never  be  dampened  the  night 
before  ironing,  especially  in  summer,  for  fear  of 
mildew,  which  is  the  most  difficult  of  all  stains  to 
remove.  In  winter  this  might  answer  a  good  pur- 
pose, provided  the  clothes  be  placed  out  of  the 
danger  of  freezing. 

In  summer,  clothes  should  not  be  dampened  in 
too  large  a  quantity  to  iron  in  one  day ;  and  if  this 
is  ever  done,  those  remaining  unironed  should  be 
shaken  out,  and  hung  up  to  dry,  as  otherwise  they 
will  be  sure  to  become  mildewed  before  morning. 
Clothes,  to  be  well  ironed,  should  be  evenly  and 
thoroughly  dampened, — but,  observe,  merely  damp- 
ened, not  wet.  Extremes  of  all  kinds  are  bad,  and 
in  this  case  extremely  troublesome, — consuming 
much  time,  and  very  often  with  bad  effect  to  the 
articles  so  managed.  At  the  same  time,  if  clothes 
are  ouly  partially  dampened,  or  left  dry  in  spots, 
they  will  look  very  badly  after  being  ironed. 

Ironing, — After  placing  your  ironing- blanket 
and  sheet  on  the  table,  take  care  to  place  a  coarse 
piece  of  cloth,  wet,  under  your  ironing-ring  before 
commencing,  to  prevent  scorching  your  sheet  and 
blanket ;  and  when  it  becomes  dry  wet  it  again. 
Unfold,  and  lay  your  article  before  you  by  a 
thread,  passing  the  iron  over  it  in  the  same  way. 
Always  iron  by  a  thread.  Your  clothes  will  look 
much  better. 

Place  }7our  clothes-horse  in  the  air,  or  near  the 
fire,  that  the  clothes  may  be  dried  rapidly ;  and  as 
soon  as  dry  remove  them,  so  as  to  make  room  for 
others.      Never  place   a   double   layer   of  ironed 


36  THE  LAUNDRY. 

clothes  on  your  horse, — it  gives  tnem  a  tumbled 
look,  they  are  apt  to  remain  damp,  and  if  you 
have  not  a  conscientious  and  thoughtful  laundry- 
maid,  you  are  in  danger  of  having  the  clothes 
placed  in  the  wardrobe  in  a  damp  state.  This 
would  endanger  your  health  and  the  health  of 
your  family.  If  you  are  not  so  fortunate  as  to 
have  a  careful  person  in  this  department,  attend  to 
the  airing  of  your  clothes  yourself. 

Your  laundry-maid  should  be  instructed  to  sort 
the  clothes  (separating  those  which  require  mend- 
ing) before  placing  them  in  the  wardrobe.  Those 
requiring  repair  should  be  brought  to  your  notice 
or  that  of  your  seamstress. 

Especially  your  husband's  shirts  should  never 
be  put  away  without  buttons,  big  drawers  with- 
out strings,  or  his  stockings  with  holes.  Before 
you  have  been  long  married  you  will  find  this  one 
of  the  greatest  annoyances  a  man  can  be  subjected 
to.  "Would  it  not  be  far  better  to  be  careful  and 
please  him  in  this  matter  than  to  endanger  the  har- 
mony which  should  subsist  in  married  life  ?  Who 
can  tell  what  a  spirit  of  discord  may  be  waked  up 
by  the  absence  of  a  button  ?     Be  wise  in  time. 

Never  suffer  your  laundry-maid  to  put  away  un- 
ironed  articles  till  the  next  week.  Insist  on  having 
everything  brought  in  and  counted.  Of  course  you 
counted  them  before  giving  them  out. 

If  the  washing  was  all  done  in  one  day,  two  days 
are  quite  sufficient  for  the  ironing ;  and  the  clothes 
should  be  brought  in  on  Thursday  morning,  having 
been  well  aired  through  Wednesday  night. 


THE  LAUNDRY.  37 

As  soon  as  all  the  ironing  is  clone,  and  the  clothes 
taken  out  of  the  laundry,  have  all  the  tubs  scoured, 
sunned,  and  turned  up  in  a  convenient  place  till 
required  again.  Never  suffer  washing-suds  to  re- 
main in  them,  as  this  causes  a  disagreeable  odor, 
is  uncleanly,  and  besides  will  injure  your  tubs. 

In  order  to  render  clothes  fi re-proof,  mix  25 
parts  tungstate  of  soda  and  4  parts  phosphate  of 
soda;  then  dissolve  them  in  100  parts  water. 
Starch  your  clothes  first,  then  immerse  them  in 
the  above  solution ;  after  which  dry  and  iron 
them.  Those  you  do  not  wish  to  starch,  dip  in 
the  solution  also.  It  will  be  well  to  use  this 
solution  for  children's  clothes,  as  they  have  not 
generally  the  precaution  of  older  persons,  and 
often  endanger  themselves  by  approaching  too 
near  the  fire. 

Wet  your  table-cloths,  napkins,  etc.,  also  chil- 
dren's, clothes,  with  alcohol,  after  eating  fruits  of 
any  kind,  before  putting  them  in  the  wash,  and 
you  will  find  them  stainless  when  they  come  in. 

If  salt  is  put  immediately  on  the  table-cloth, 
when  wine  or  other  substance  likely  to  stain  is 
spilled  on  it,  there  will  be  no  fear  of  its  remaining. 

Ink  stains  may  be  removed  from  clothes  by 
soaking  them  in  oxalic  water.  Be  careful  of  this 
water,  as  it  is  a  deadly  poison.  Throw  it  out  im- 
mediately after  it  has  had  its  effect.  Never  leave 
it  in  the  way  of  children,  or  even  dumb  animals. 


38  THE  DAIRY. 


THE  DAIEY. 

A  dairy  should  be  placed  near  a  running  stream, 
or  a  well  or  pump.  It  should  be  under  the  shade 
of  trees,  in  a  situation  where  the  fresh  air  is  con- 
stantly passing  through  it.  It  should  not  be  sur- 
rounded by  other  buildings. 

Your  dairy  should  contain  a  number  of  shelves, 
so  constructed  that  water  may  flow  over  them,  and 
under  the  pans  of  milk  in  warm  weather.  Fresh 
water  should  be  supplied  at  least  three  times  a 
day,  if  you  cannot  so  arrange  your  dairy  as  to  have 
running  water  always  passing  over  the  shelves. 

These  shelves  should  be  scalded  at  least  every 
two  days,  and  thoroughly  scoured  once  a  week. 
If  milk  is  spilled  on  them,  immediately  remove  it, 
as  if  left  it  will  create  a  disagreeable  taste  and  odor 
in  the  milk  and  butter. 

All  the  utensils  used  in  your  dairy  should  be 
scalded,  scoured,  and  sunned  every  day  if  possible. 

Your  milk  should  be  taken  immediately  from 
the  cows  to  the  dairy,  and  there  strained  into  shal- 
low pans  of  china,  glass,  earthenware,  or  metal. 
"Wooden  vessels  should  never  be  used.  Cool  your 
pans  with  fresh  water  before  straining  the  milk 
into  them. 

As  soon  as  the  milk  is  strained  into  the  pans, 
the  milk-pail,  strainer,  and  dipper  should  be  im- 
mediately washed  with  fresh  cold  water,  then 
scalded  and  scoured  with  hot  soap  and  water,  well 


THE  DAIRY.  39 

rinsed  with  cold  water,  wiped  dry,  and  placed  on  a 
convenient  shelf  in  the  sun,  if  the  weather  is  fine, 
or  if  otherwise,  on  a  high  shelf  in  the  dairy. 

Churning  in  Summer. — Keep  your  milk  and 
cream  as  cool  as  possible,  and  churn  slowly. 

Take  especial  care  to  wash  your  butter  well,  and 
keep  it  cool,  in  a  dry  place,  unless  you  have  ice ; 
in  that  case,  it  will  be  in  less  danger  of  mould  or 
disagreeable  odors  of  any  kind. 

Skim  your  morning's  milk  in  the  evening  in 
summer;  add  the  cream  to  the  night's  milking 
when  you  wish  to  churn ;  let  it  stand  till  morning, 
and  churn  before  sunrise. 

When  you  propose  churning  in  winter,  scald 
your  churn  with  boiling  water ;  pour  out  the 
water,  and  immediately  pour  in  your  cream,  with 
about  a  pint  of  butter-milk  from  your  previous 
churning,  and  a  pan  or  two  of  new  milk,  accord- 
ing to  the  size  of  your  churn.  Your  churn  should 
never  be  more  than  half-full.  Set  your  churn  near 
the  fire,  but  not  so  near  as  to  become  hot ;  it  should 
be  only  moderately  warm.     Turn  it  frequently. 

When  the  cream  has  become  firm,  or  bonny- 
clabber,  it  is  ready  for  churning.  Scald  your 
dasher  and  top;  then  immerse  them  in  cold  water, 
to  prevent  the  butter  from  sticking  to  them,  and 
churn  somewhat  rapidly  till  the  butter  is  coming, 
then  churn  slowly  to  gather  it. 

If  the  temperature  is  sixty  or  sixty-five,  the  but- 
ter will  come  in  twenty  minutes,  or  sometimes  in 
less  time.  You  will  save  much  time  by  attending 
to  this  matter. 


40  TEE  DAIRY. 

As  soon  as  the  butter  and  butter-milk  are  re- 
moved from  the  churn,  it  should  be  washed 
thoroughly  with  warm  soapsuds,  then  rinsed 
with  cold  water,  in  which  you  have  mingled  a 
small  cup  of  lye  or  soda  water.  Then  rinse  with 
fresh  water,  and,  after  wiping  it  dry,  place  it  in 
the  sun,  or  on  a  dry  shelf  in  your  dairy,  as  the 
case  may  be. 

"Wash  your  butter  with  tepid  water,  press  all  the 
water  out,  and  salt  it  to  your  taste;  add  to  the  salt 
a  very  little  pounded  white  sugar. 

Scald  your  wooden  bowl  and  paddle ;  then  dip 
them  in  cold  water,  before  washing  and  saltiDg  your 
butter.  Then  make  it  into  cakes,  and  print  it  or 
cross  it  over  with  your  paddle.  Unless  you  have  a 
very  large  dairy,  and  a  great  quantity  of  butter,  I 
would  not  recommend  using  the  hands  to  wash 
and  press  butter.  In  that  case  I  suppose  it  is  more 
convenient,  though  not  so  neat  as  the  former  mode. 

If  you  are  not  so  situated  as  to  have  a  regular 
dairy  and  dairy-maid,  choose  the  coolest  place  in 
your  culinary  departments  to  keep  your  milk  and 
butter  in.  Let  it  be  a  dry  place  also ;  dampness 
will  cause  mould.  In  winter  choose  a  moderately 
warm  place. 

If  you  have  a  veranda  at  the  rear  of  your  house, 
and  a  perforated  tin  safe,  this  is  a  good  place'  in 
summer  for  your  milk,  though  a  refrigerator,  with 
ice,  would  be  better  still. 

Cheese. — Keep  four  gallons  of  milk  twenty-four 
hours,  then  skim  it,  and  add  to  the  cream  three 
gallons  of  new  milk.     Put  it  in  a  kettle  and  bring 


THE  DAIRY.  41 

it  to  a  boiling  heat.  Then  add  a  teaspoonful  of 
rennet-brandy,  when  the  curds  will  separate  from 
the  whey  in  ten  minutes.  Drain  off  the  whey,  add 
a  teaspoonful  of  salt  and  one  of  powdered  loaf- 
sugar.  Pack  your  curds  down  smoothly  in  a  hoop, 
placed  on  a  clean  board ;  cover  it  with  a  board 
a  little  smaller  than  the  hoop,  and  place  a  weight 
on  it.  Let  it  remain  twenty-four  hours,  take  it 
out,  rub  it  over  with  a  mixture  of  flour  and  butter, 
then  place  it  in  the  sun  to  dry.  Turn  it  frequently. 
A  day  will  be  sufficient.  Then  lay  your  cheese  on 
a  shelf  in  your  dairy,  when  the  air  will  complete 
the  drying. 

Rennet. — Take  the  stomach  or  maw  of  a  calf 
two  or  three  days  old.*  Empty  it,  wipe  it  dry,  and 
salt  it  well;  then  hang  it  up  to  dry.  Keep  it  in 
this  state  ten  or  twelve  months;  then  cut  it  up  in 
small  pieces,  and,  after  placing  it  in  a  wide-mouthed 
bottle,  with  the  rind  and  juice  of  a  lemon,  a  little 
mace  and  sugar,  fill  the  bottle  with  good  brandy. 
A  teaspoonful  of  this  brandy  will  be  sufficient  for 
seven  or  eight  gallons  of  milk,  and  it  should  be  a 
small  teaspoonful. 

To  prevent  a  cow  from  milking  herself,  fasten 
leather  straps  around  her  head  and  muzzle  in  the 
form  of  an  ordinary  bridle,  with  similar  straps 
leading  from  the  muzzle  to  a  leather  band  around 
the  body  (each  side)  just  over  the  shoulder,  where 

*  If  you  cannot  procure  so  young  a  calf,  one  of  a  month  old 
will  do  ;  but  the  stomach  should  be  washed  from  the  first  salting, 
and  salted  the  second  time  before  drying.  It  should  be  washed 
slightly. 

4* 


42  TEE  DAIRY. 

there  should  be  a  buckle  to  fasten  it  to  the  band. 
Buckles  are  necessary,  as  the  straps  are  apt  to 


stretch.  These  straps  should  be  loose  enough  for 
the  cow  to  graze,  but  just  barely  so. 

This  apparatus  is  perfectly  effectual,  as  in  the 
attempt  to  turn  the  head  either  side  the  opposite 
strap  will  prevent  the  cow  from  effecting  her  ob- 
ject. This  is  the  most  comfortable  of  any  mode  yet 
known  to  effect  this  object. 

Feed  your  cows  well,  if  you  would  have  them 
give  you  a  bountiful  supply  of  milk.  Give  them 
(each)  three  times  a  day  a  bucket  of  warm  water, 
with  a  little  salt,  and  two  quarts  of  bran  or  meal, 
besides  always  keeping  by  them  as  much  hay  or  fod- 
der as  they  will  eat.  Boiled  peas  and  cotton  seed 
are  excellent  for  food  if  bran  is  not  convenient ;  but 
three  buckets  of  the  preparation  above  mentioned 
should  be  given  daily,  or  what  is  an  equivalent. 

Warm  water  is  necessary  in  winter,  as  cows 
drink  very  little  cold  water,  and  water  is  absolutely 
necessary  to  produce  milk, — a  bucket  four  times 
a  day. 

Curry  your  cows  daily,  and  house  them  at  night, 


THE  DAIRY.  43 

particularly  in  cold  or  rainy  weather.  Calves  also 
should  be  kept  under  cover  and  well  fed.  Give  them 
at  least  half  the  mother's  milk  till  they  learn  to 
eat ;  and  as  gradually  as  they  eat  more  heartily, 
you  may  lessen  their  portion  of  milk.  Some  per- 
sous  teach  their  calves  to  drink  skimmed  milk. 

The  best  mode  of  managing  a  calf  is  to  take 
it  immediately  as  it  is  calved  from  the  cow  and 
place  it  in  a  separate  inclosure;  then  milk  the 
cow  and  take  the  milk  to  the  calf.  JSTow  put  your 
hand  under  the  surface  of  the  milk,  and  raising 
the  three  first  fingers,  thrust  them  into  the  mouth 
of  the  calf.  As  soon  as  it  tastes  the  milk  it  will 
begin  to  suck  the  fingers.  It  will  continue  to  do 
this  as  long  as  there  is  any  milk  for  it.  After  a 
few  times  you  may  lower  the  fingers  till  the  mouth 
of  the  calf  enters  the  milk;  it  will  thus  learn  to 
drink  in  a  very  short  time. 

Take  care  that  your  cow  is  always  thoroughly 
milked.  If  the  udder  is  hard  or  swollen,  wash  it 
two  or  three  times  a  day  in  greasy  warm  water. 
Indeed,  if  a  cow's  udder  is  swollen  and  hard  before 
the  calf  arrives,  she  ought  to  be  milked  every  day, 
and  the  udder  rubbed  well  with  the  hand,  using 
warm  water,  otherwise  it  will  become  very  trouble- 
some when  the  flow  of  milk  takes  place  after  the 
calving.  And  as  soon  as  the  calving  is  completed 
the  cow  should  have  a  good  pail  of  bran  and  warm 
water.  If  the  bran  is  browned  a  little  it  will  be 
the  better. 

Both  cow  and  calf  should  be  kept  under  cover 
in  winter,  and,  indeed,  in  all  wet  or  windy  days. 


44  THE  DAIRY. 

Some  persons  keep  their  milch  cows  tied  up  to  the 
manger  always.  I  consider  this  a  cruel  custom,  as 
every  creature  of  a  beneficent  God  should  have 
liberty  to  enjoy  itself  in  its  own  way,  and  this 
cannot  be  in  "  durance  vile."  Besides,  cows  as 
well  as  the  human  species  require  exercise  in 
furtherance  of  a  healthy  digestion  of  food. 

Do  not  suffer  your  young  calf  to  remain  with 
the  cow,  even  before  the  milk  becomes  good,  for 
all  experience  shows  that  if  all  the  milk  is  not 
drawn  entirely  from  the  animal  it  causes  it  to  de- 
crease in  quality.  The  calf  takes  it  at  irregular 
intervals,  as  it  wishes,  often  leaving  much  in  the 
udder,  especially  when  the  cow  gives  a  great  yield 
of  milk.  The  best  way  is  to  keep  the  calf  from  the 
cow  altogether;  but  if  this  is  not  preferred,  milk 
the  cow  two  or  three  times  a  day,  always  before 
allowing  the  calf  to  take  his  share ;  this  will 
cause  it  to  draw  off  every  drop  of  the  milk:  when 
immediately  separate  them.  I  have  no  doubt,  that 
cows  have  the  power  of  withholding  their  milk. 
This  they  never  do  but  for  their  calf.  If  the  calf 
is  never  allowed  to  touch  the  udder,  the  cow  will 
never  hold  up  her  milk. 

Cows  should  be  dealt  with  very  gently  and 
kindly,  and  if  this  is  done  from  the  first,  they  are 
never  guilty  of  tricks. 

If  your  cow  suffers  with  colic  from  overeating, 
rub  the  stomach  and  bowels  with  spirits  of  turpen- 
tine. It  will  afford  almost  instant  relief.  If  she 
has  diarrhoea,  give  parched  bran,  never  Indian 
meal. 


POULTRY.  45 


POULTEY. 

Your  fowl-house  should  be  well  ventilated,  and 
supplied  with  abundant  roosting-poles.  The  nests 
should  be  supplied  with  clean  'straw,  separated  and 
situated  out  of  the  way  of  the  roosts. 

Your  fowl-house  should  be  swept  clean  once  a 
week  at  least,  and  sprinkled  with  sand,  charcoal, 
and  lime.  It  should  be  fumigated  at  least  once  in 
three  weeks  with  sulphur  and  tobacco  to  destroy 
the  vermin.  Your  water-troughs  should  be  emptied 
daily,  and  filled  with  fresh  water.  Eggs  from  in- 
sects, which  abound  in  foul  water,  often  are  taken 
up  into  the  mouth  and  nostrils  of  chickens,  pass 
into  the  windpipes  and  produce  worms,  which 
cause  the  gapes,  and  so  kill  the  chickens. 

Young  turkeys,  geese,  ducks,  and  chickens  re- 
quire animal  food, — without  it  they  are  apt  to  be 
weak  and  sickly.  Mix  a  hard-boiled  egg  and  a 
little  red  pepper  in  the  dough  with  which  you  feed 
them.  Feed  them  in  the  morning  and  at  noon; 
never  near  night,  as  chickens  suffer  sometimes  with 
dyspepsia  from  want  of  exercise  after  eating;  the 
dough  becomes  sour  on  the  stomach,  and  causes 
the  craw  to  swell,  which  often  kills  them. 

Have  a  hole  cut  in  your  hen-house  door  just 
large  enough  for  the  hens  to  enter;  but  keep  the 
door  locked  that  the  eggs  may  be  safe.  If  you  in- 
tend to  rear  chickens,  take  the  eggs  out'  of  the 
nests  every  day, — all  but  the  nest-egg,- — and  keep 


46  POULTRY. 

them  in  a  warm  place  in  winter,  and  a  cool  place 
in  summer.  Turn  them  daily,  and  be  careful  not 
to  shake  them. 

When  a  hen  sits  on  a  nest  steadily  for  twenty- 
four  hours,  pecks  at  you,  and  ruffles  up  her  fea- 
thers when  you  touch  her,  then  you  may  safely  put 
the  eggs  under  her  for  sitting;  but  if  she  leaves 
the  nest  on  your  approach,  do  not  trust  your  eggs 
under  her,  as  she  is  not  in  earnest,  and  the  eggs 
will  be  spoiled. 

Do  not  trouble  your  hen  while  she  is  hatching, — 
wait  till  she  voluntarily  leaves  her  nest  with  all 
her  brood ;  then  transfer  her  to  a  convenient  little 
coop,  all  to  herself,  in  some  quiet,  grassy  nook, 
where  her  chickens  can  run  about  enjoying  them- 
selves, returning  at  their  pleasure  to  her  maternal 
care.  Keep  a  plate  or  pan  of  clean  water  near 
by,  both  for  mother  and  chickens.  In  this  way 
you  will  scarcely  lose  a  chicken. 

Turkeys,  geese,  and  ducks  may  be  dealt  with  in 
the  same  way  till  half-grown. 

Such  coops  should  always  have  bars  in  front, 
open  enough  for  the  young  to  go  out  and  in ;  but 
there  should  be  a  board  the  full  size  of  the  front  of 
the  coop  to  let  down  at  night  and  in  bad  weather. 
This  door  should  not  be  raised  in  the  morning  till 
the  dew  is  off  the  grass,  nor  in  rainy  weather. 

Feed  your  grown  fowls  of  every  kind  once  a  day 
well.  Grain  is  best  and  most  convenient.  Give 
them  in  the  morning  as  much  as  they  will  eat. 
This  will  be  amply  sufficient.  If  they  are  indus- 
trious they  will  find  plenty  of  animal  food  during 


POULTRY.  47 

the  day  for  themselves  in  the  form  of  bugs  and 
other  insects. 

To  Fatten  Poultry. — Have  a  light  coop,  with- 
out a  floor,  that  your  cook  can  easily  move  about. 
Have  it  sufficiently  large  to  contain  eight  or  ten 
fowls  without  crowding  them.  Feed  tbem  twice  a 
day  plentifully  with  warm  mush.  This,  with  clean 
water  and  fresh  gravel  every  day,  will  fatten  them 
well  in  six  or  eight  days. 

Before  you  kill  the  last  pair,  put  in  six  or  eight 
more  fowls,  and  proceed  as  before  with  them. 
Move  the  coop  to  a  clean  place  every  day.  Fowls, 
turkeys,  geese,  or  ducks  may  be  thus  dealt  with  to 
advantage. 

Spring  chickens  should  not  be  killed  till  fully 
as  large  as  partridges,  and  should  be  very  fat. 
Broil  them  nicely,  and  butter  them  plentifully,  or 
make  of  them  a  rich  chicken-pie. 

If  you  ever  find  it  necessary  to  kill  an  old  tough 
fowl,  give  it  a  spoonful  of  sharp  vinegar  half  an 
hour  before  you  kill  it.  Keep  it  as  long  as  the 
weather  will  allow,  and  then  parboil  it  before 
roasting.  Another  way  is  to  cover  the  fowl  (after 
killing  and  cleaning  it)  with  fig  leaves  for  twenty- 
four  hours. 

"It  is  said  to  be  a  fixed  fact  that  old  wonvm  who 
live  in  cottages  know  best  how  to  rlar  chickens. 
They  are  more  successful ;  and  this  may  be  traced 
to  the  fact  that  they  keep  but  few  fowls,  and  these 
are  allowed  to  run  in  the  house,  to  roll  in  the 
ashes,  to  approach  the  fire,  to  pick  up  crumbs,  and 
are  nursed  with  care  and  indulgence.     By  warmth 


48  THE   GARDEN. 

and  judicious  feeding  a  hen  may  be  made  to  lay 
far  more  and  richer  eggs  than  she  otherwise 
would." 

Wheat  and  Indian  corn  are  the  best  grains  for 
fowls.  Occasionally  a  little  refuse  meat  of  any  kind 
will  improve  them;  also  milk  in  which  Indian 
meal  or  scraps  of  wheaten  bread  are  mingled. 
When  drooping,  give  a  little  sulphur  and  red 
pepper  in  their  food. 

THE  GAKDEN. 

The  garden  may  be  either,  strictly  speaking,  a 
pleasure-garden  to  gratify  the  eye,  or  a  kitchen- 
garden  to  furnish  the  table  with  vegetables.  The 
former  may  to  a  certain  extent  be  connected  with 
the  latter,  uniting  the  agreeable  with  the  useful, 
but  should  then  be  considered  subordinate. 

The  following  directions  are  principally  for  the 
kitchen-garden,  and  as  its  object  is  to  produce  an 
abundant  supply  of  desirable  vegetables  on  a  limited 
space,  to  cultivate  it  advantageously  it  is  necessary 
to  attend  to  the  following  particulars: 

1.  The  site  or  exposure  of  the  garden. 

2.  The  soil. 

3.  The  form. 

4.  Manuring. 

5.  Tillage. 

6.  Occupation  by  different  crops,  either  together 
or  in  immediate  succession. 

1.  The  site,  or  rather  the  exposure  of  the  garden, 
should  be  as  nearly  as  possible  to  -the  south  or 


THE   GARDEN.  49 

southeast,  and  as  it  is  important  to  have  the  ground 
as  level  as  possible,  if  the  spot  selected  should 
naturally  slope,  as,  for  instance,  on  a  hillside,  it 
should  be  terraced,  that  is,  thrown  up  into  level 
beds,  one  above  the  other,  taking  care  to  plant  the 
sloping  boundaries  of  each  terrace  with  grass  or 
clover,  or,  if  your  garden  is  not  of  ample  dimen- 
sions, with  strawberry-vines,  thus  saving  your  beds 
for  other  purposes.  This  will  not  only  protect 
your  beds  from  washing  in  heavy  rains,  but  will 
be  very  ornamental.    ■ 

2.  The  soil  should  be  what  is  termed  a  sandy 
loam,  that  is,  a  due  admixture  of  clay,  sand,  and 
vegetable  matter.  The  character  of  the  soil,  how- 
ever, is  best  determined  for  the  beginner  by  asking 
the  advice  of  persons  skilled  in  such  matters,  or 
by  taking  some  one  of  the  popular  horticultural 
publications,  which  may  be  obtained  at  the  store 
of  Orange  Judd  &  Co.,  245  Broadway,  New  York. 
Your  garden  should  be  free  of  stones;  if  there 
originally,  they  should  be  gathered  up  and  re- 
moved. If  your  soil  is  sandy,  improve  it  by  the 
addition  of  clay ;  if  clayey,  by  the  addition  of  sand. 

3.  The  best  form  for  a  kitchen-garden  is  a 
square ;  so  should  the  divisions  be. 

4.  Manuring  should  be  done  chiefly  in  the 
autumn,  winter,  or  early  spring  months.  If  ma- 
nures are  applied  in  summer  months,  they  should 
be  either  well  decomposed  or  in  a  liquid  state,  as 
with  guano  or  manure  from  the  hen-house  or 
dove-cot. 

If  manures  are  judiciously  applied,  a  garden  can 
5 


50  TEE  GARDEN. 

hardly  have  too  much,  especially  in  the  culture  of 
cauliflowers,  cabbages,  or  Irish  potatoes.  An  ex- 
cellent manure  for  the  last  is  wood-ashes,  whether 
lixiviated  or  not,  especially  the  latter,  since  the 
tuber  of  the  potato  contains  a  great  deal  of  potash. 
For  roots,  as  beets,  carrots,  etc.,  coarse  manures 
should  not  be  used.  Guano  and  other  condensed 
fertilizers  may  be  employed,  if  applied  in  a  fnrrow 
and  covered  over ;  the  seed  being  drilled  in  above. 

5.  Tillage.  If  the  garden  is  to  be  plowed,  it 
should  be  done  as  deeply  as  the  plow  will  pene- 
trate, and  the  nature  of  the  soil  permit.  If  it  is  to 
be  dug,  the  best  implement  for  the  purpose  is  a 
four-pronged  steel  garden  fork. 

6.  For  the  simultaneous  growth,  or  for  the  suc- 
cession of  crops,  it  is  necessary  to  determine  before- 
hand what  vegetables  are  chiefly  desired,  and  the 
places  in  the  garden  they  are  intended  to  occupy, 
what  others  with  least  interference  may  be  planted 
with  them,  and  what  to  succeed  them.  As,  for 
instance,  suppose  peas  are  required ;  these  are  best 
sown  in  double  rows,  of  from  eight  to  ten  inches 
apart;  these  double  rows  being  from  three  to  four 
feet  apart,  according  as  the  pea  planted  is  a  low  or 
tall  grower.  In  the  intervals  may  be  sown  early 
radishes  or  lettuce,  or  there  may  be  planted  early 
cabbages  from  the  sowing  of  the  previous  autumn. 
The  peas  may  be  succeeded  by  winter  cabbages  or 
celery.  The  best  peas  for  cultivation  are  Lan- 
dreth's  or  Buist's  extra  early,  and  the  Eugenie. 

Early  potatoes  may  be  succeeded  by  turnips  or 
Winningstadt  cabbages. 


THE  GARDEN.  51 

The  cultivation  of  celery  is  a  very  suitable  prep- 
aration of  the  soil  for  the  root  crop,  as  beets, 
carrots,  parsnips,  or  salsify. 

For  the  advantageous  cultivation  of  the  garden, 
the  following  maxims  among  others  should  be 
well  remembered  and  acted  upon:  "A  stitch  in 
time  saves  nine,"  or,  in  other  words,  "  that  weeds 
just  making  their  appearance  are  a  hundred  times 
more  easily  eradicated  than  if  suffered  to  grow  to 
any  size;"  "That  any  plant  of  any  kind  out  of 
place  is  a  weed;"  "  That  one  year's  seeding  makes 
a  seven  years'  weeding."  No  weed,  therefore, 
should  ever  be  allowed  to  go  to  seed.  A  clean 
garden  is  not  only  gratifying  to  the  eye,  but  is 
absolutely  necessary  to  profitable  cultivation. 

For  saving  seed  always  select  the  best  plants, 
generally  the  earliest;  and  if  you  wish  to  have 
your  seed  in  perfection,  select  from  these  chosen 
'plants  the  best  stems,  branches,  or  pods.  For  in- 
stance, for  seed  peas,  set  apart  the  most  promising 
row  or  rows,  removing  from  these  all  the  small 
and  late  formed  pods,  and  when  those  left  behind 
are  thorough!}7  dried,  put  them  in  dry  bottles,  and 
cork  them  tight,  to  destroy  the  eggs  of  the  curculio 
deposited  in  them. 

Gather  all  your  seed  of  every  kind  in  dry 
weather,  then,  having  dried  them  well  and  thor- 
oughly in  the  shade,  put  them  up  in  bottles  or 
paper-bags,  or  close  drawers,  safe  from  the  mice 
or  insects. 

To  Cultivate  Asparagus. — Cover  the  whole 
space  intended  to  be  occupied  by  asparagus  with 


52  THE  GARDEN. 

at  least  six  or  eight  inches  of  strong  stable  manure, 
well  mixed  with  wood-ashes  and  lime,  then  lay  oft' 
the  beds  according  to  fhe  size  of  the  ground  pre- 
pared for  asparagus,  allowing  two  feet  for  each 
walk  between  the  beds,  throwing  up  the  rich  earth 
from  the  walks  on  the  beds.  After  this  it  would 
be  advisable,  before  planting,  to  suffer  the  beds  to 
remain  a  short  time  to  settle,  and  then  to  be  forked 
over  with  a  four-pronged  garden  fork,  and  raked 
level. 

The  planting  of  these  beds  may  be  done  either 
with  seed  or  plants  one  or  two  years  old.  If  you 
sow  with  seeds,  soak  them  one  or  two  days  in  tepid 
water,  and  plant  them  at  a  depth  of  three  or  four 
inches,  and  at  a  distance  of  sixteen  or  eighteen 
inches  apart,  one  seed  in  each  place.  Sow  thinly 
in  a  rich  spot  a  number  of  seeds,  to  supply  with 
plants  any  deficiency  from  seed  not  germinating 
in  the  beds.  After  this  every  fifty  feet  should  be 
sown  with  at  least  a  gallon  of  salt. 

Every   autumn   the   asparagus- beds   should   be 
covered  with  six  or  eight  inches  of  coarse  stable 
manure,  and  this  forked  in  carefully  in  the  spring. ' 
With  this  treatment  you  may  begin  to  cut  your 
asparagus  a  little  in  the  second  year. 

Celery. — Sow  the  seed  early  in  the  spring  in 
moist,  rich  ground.  When  the  plants  are  from 
four  to  six  inches  high,  transplant  in  trenches  four 
inches  deep  and  nine  wide,  three  feet  from  trench 
to  trench.  Set  the  plants  six  inches  apart  in  the 
row.  The  soil  for  celery  can  scarcely  be  too  rich 
in  manure  of  the  proper  description  ;  it  should  be 


THE  GARDEN.  53 

well  decayed,  and  not  of  a  drying  nature.  In  dry 
weather  a  good  supply  of  water  or  soapsuds  is 
essential.  The  latter  the  best  material  that  can  be 
used.  Some  cultivators  earth  up  at  intervals,  while 
others  permit  the  plants  to  attain  their  full  growth, 
and  earth  up  all  at  once,  which  is  best.  About  the 
first  of  October  the  earthing  up  may  proceed  with- 
out injury;  but  let  it  be  done  firmly  and  evenly 
and  on  a  sloping  direction  from  the  base  to  nearly 
the  top  of  the  leaves.  Should  the  weather  become 
very  severe,  dry  leaves  or  straw  should  be  spread 
over  the  plants. — Buisfs  Almanac. 

But  an  experienced  and  celebrated  gardener  has 
given  me  the  following  directions  for  a  celery-bed, 
and  as  I  know  his  celery  is  excellent,  I  shall  state 
his  plan : 

Suppose  you  have  a  bed  fifty  feet  square  ;  set  it 
off  in  five  feet  divisions,  two  and  a  half  feet  from 
the  outer  edges.  This  will  contain  nine  divisions, 
five  for  celery  ;  excavate  the  first,  third,  fifth,  aud 
seventh  for  celery. 

Have  a  plank  ten  or  eleven  inches  wide  and  five 
feet  long.  Lay  it  across  the  bed,  let  it  have  notches 
cut  on  the  side  seven  inches  apart,  the  outer  notches 
nine  inches  from  the  edges  of  the  plank.    Set  your 


L- 

TRENCH 



plants  under  the  notches,  and  mark  the  width  of 
the  plank  on  the  ground  before  you  move  further, 

5* 


54  TEE   GARDEN. 

then  move  the  plank  its  width,  planting  as  you  go, 
in  rows  ten  to  eleven  inches  apart,  and  the  plants 
seven  inches  apart  in  the  rows,  till  the  whole 
trench  is  planted.  This  is  most  convenient,  as 
you  stand  on  the  board  while  planting  the  celery, 
and  avoid  trampling  the  bed.  Have  a  stick  to 
make  the  holes  to  set  the  plants  in. 

As  this  is  not  a  very  severely  cold  climate,  the 
celery  is  usually  left  in  the  trench  till  needed.  In 
colder  climates  it  is  usually  taken  up  and  buried  in 
cellars  with  loose  earth. 

Cauliflowers. — To  grow  the  cauliflower  to  per- 
fection, prepare  a  bed  of  light,  rich  soil,  two  feet 
deep,  and  one-third  of  it  to  be  composed  of  well- 
decomposed  manure.  Select  an  open  exposure, 
sheltered  from  the  northwest.  The  whole  to  be 
surrounded  with  a  close  frame,  and  covered  with 
glass  shutters.  It  should  be  prepared  about  the 
first  of  October.  Allow  the  beds  two  weeks  to 
settle  before  planting.  Lift  the  plants  carefully 
from  the  seed-bed,  and  plant  them  in  the  frame, 
eighteen  inches  apart,  each  way.  Give  a  gentle 
watering  to  the  plants ;  and  press  the  earth  down 
firmly.  Between  each  of  these  plants  lettuce  may 
be  planted,  which  will  head  during  the  winter  or 
early  spring,  before  the  cauliflowers  form  any  size. 
Should  the  flowers  open  more  rapidly  than  desired, 
they  can  be  retarded  by  closing  the  leaves  over 
them.  Best  varieties  are  the  Half-early  Paris, 
Early  Erfurt,  and  Walcheren. — Buists  Almanac. 

Cold-frames  and  Hot-beds. — A  frame  of  boards, 
six  feet  long  and  five  wide,  facing  the  south,  in  a 


THE  GARDEN.  55 

dry  situation,  with  the  north  board  one  foot  wide, 
the  south  board  six  inches,  covered  with  movable 
glass  sashes,  and  the  earth  within  covered  with  a 
good  coating  of  well-rotted  manure,  or  rich  earth, 
composes  what  is  called  a  cold-frame,  in  which  to 
sow  seeds  in  the  autumn  or  winter  months,  so  as 
to  have  plants  to  set  out  as  soon  as  the  frost  is  gone. 
These  are  all  that  will  be  necessary  in  this  latitude ; 
for  the  North  a  hotbed  is  sometimes  necessary. 

Hotbeds  are  made  in  the  same  way  as  above, 
except  that  fresh  stable  manure  is  used,  with  a 
thin  covering  of  rich  earth  in  which  to  sow  the 
seeds.  But  even  at  the  North  seeds  sown  in  a 
hotbed  will  be  destroyed  by  the  great  heat  arising 
from  the  fresh  manure,  unless  managed  very  care- 
fully. They  should  be  watched,  and  the  glasses 
or  boards  or  cloths  moved  when  too  much  heat  is 
observed.  Melons,  cucumbers,  tomatoes,  cabbages, 
cauliflowers,  and  lettuce  may  be  obtained  very  early 
in  spring  by  these  means. 

For  the  cultivation  of  superior  vegetables  I  re- 
commend Buist's  Family  Kitchen  Gardener,  Phil- 
adelphia, and  in  that  you  will  find  the  best  modes 
of  preparing  celery -beds,  cold-frames,  hotbeds, 
cold-pits,  etc.,  which  my  limits  will  not  allow  me 
the  space  to  describe  as  fully  or  as  perfectly. 

For  the  flower-garden,  use  Buist's  Flower-garden 
Directory. 

For  the  culture  of  pears,  Field's  Pear  Culture. 

For  Bees,  Quinby's  Mysteries  of  Bee  Keeping. 

For  the  culture  of  grapes,  Chorlton's  Grape 
Growers'  Guide. 


06  THE   GARDEN. 

How  to  Plant  a  Grape-vine. — Each,  year's  ex- 
perience adds  to  the  popularity  of  the  grape  as  a 
table-fruit,  which  should  be  enjoyed  by  the  poorer 
classes  as  well  as  the  rich,  for  the  expense  and  care 
necessary  to  grow  and  manage  three,  four,  or  half 
a  dozen  grape-vines  is  a  mere  trifle  in  comparison 
to  the  luxury  of  having  an  abundance  of  this  de- 
licious fruit.  In  fact,  no  person  owning  or  even 
leasing  a  house  and  garden,  no  matter  how  limited 
their  means  may  be,  should  rest  content  without  a 
family  supply  of  grape-vines.  The  grape  produces 
a  crop  of  fruit  the  third  year  from  the  time  of  plant- 
ing the  vines,  and  then  annual  crops  for  a  lifetime 
under  ordinary  treatment.  The  vines  require  an 
annual  pruning  in  the  fall  or  winter,  and  the  ground 
around  the  vines  kept  loose,  fertile,  and  free  from 
weeds  and  grass.  When  these  simple  requisites 
are  attended  to,  the  vines  increase  in  productive- 
ness and  vigor  from  year  to  year,  in  making  new 
wood  and  bearing  crops  of  well-ripened  fruit.  The 
grape  can  be  grown  with  considerable  success  on 
almost  any  character  of  soil  that  is  fertile  and  well 
drained,  although  it  will  give  the  largest  returns 
on  a  deep  loam  that  is  in  good  heart.  The  roots 
of  the  grape-vine  travel  long  distances  in  search  of 
food,  and  every  facility  should  be  given  the  young 
fibrous  roots  by  thorough  pulverization  of  the  soil 
before  planting.  It  will  not  answer,  in  planting  a 
vine,  to  hem  in  the  roots  in  a  hole  eighteen  inches 
or  two  feet  in  diameter,  with  four  impervious 
walls,  which  will  present  serious  obstructions  to 
the  healthy  growth   of  the  roots.     Before  setting 


THE   GARDEN.  57 

the  vines  in  place,  the  ground  should  be  forked 
over  to  a  depth  of  eighteen  or  twenty  inches,  mix- 
ing with  it,  at  the  same  time,  some  well-rotted 
barn-yard  manure,  bone-dust,  and  wood -ashes. 
The  surface  and  subsoil  should  be  kept  in  their 
relative  positions.  Sometimes  persons,  in  prepar- 
ing borders  for  vines,  in  fact  for  other  crops,  invert 
the  whole  mass,  bringing  on  the  surface  several 
inches  of  a  poor,  cold  subsoil,  devoid  of  vegetable 
matter,  in  which  nothing  will  grow  for  a  time. 
As  a  matter  of  course,  vines  planted  on  such  an 
inverted  soil  will  make  a  weak,  sickly  growth  for 
a  year  or  two,  until  the  roots  strike  the  good  soil 
that  was  unwisely  buried.  Most  persons  not  fa- 
miliar with  the  culture  and  habits  of  the  vine,  in 
selecting  will  choose  large  old  vines  in  preference 
to  well-grown  healthy  one-  or  two-year-old  vines. 
This  is  a  great  mistake,  but  one,  however,  that 
experience  will  correct.  For  garden  and  vineyard 
culture,  strong  one-year-old  vines  are  best,  and  on 
no  consideration  should  a  vine  more  than  two 
years  old  be  planted  with  the  hopes  of  getting  a 
crop  sooner  from  old  than  young  vines.  For,  when 
properly  planted,  no  matter  what  the  age  of  the 
vine  is,  it  is  changed  in  a  one-year-old  vine  before 
any  hopes  of  success  can  be  entertained.  When 
everything  is  in  readiness  for  planting,  a  hole 
should  be  dug,  about  five  or  six  inches  deep,  and 
wide  enough  to  admit  each  root  to  be  stretched 
out  to  its  full  length.  It  is  a  very  good  plan,  on 
planting,  to  mix  some  finely-ground  bone  with  the 
earth,  that  is,  put  close  to  the  roots.     Fill  in  the 


58  THE   GARDEN. 

hole  with  surface  soil,  being  careful  to  get  every 
root  drawn  out  in  its  natural  position.  The  soil 
may  be  raised  three  or  four  inches  above  the  sur- 
face, to  allow  for  settling,  and  pressed  firmly  with 
the  foot  close  to  the  vine.  The  vine  should  then 
be  cut  back  to  three  eyes.  Each  eye  will  send  out 
a  shoot.  When  these  are  two  inches  in  length,  the 
strongest  one  of  the  three  should  be  selected  anM 
the  other  two  rubbed  off.  This  young  shoot  should 
be  fastened  to  a  wire  or  stake  during  the  summer, 
rubbing  off  occasionally  any  laterals  that  may  ap- 
pear, and  allow  the  whole  strength  of  the  vine  in 
this  single  shoot.  At  the  close  of  the  season's 
growth,  this  shoot  should  again  be  cut  to  three 
eyes,  and  then  a  system  of  training  decided  upon. 
Such  strong  growing  varieties  as  the  Concord  and 
Hartford  prolific,  may  be  planted  ten  or  twelve  feet 
apart  in  the  border.  These  vines  require  more 
room  than  is  generally  allowed  to  them  in  vine- 
yard culture,  especially  as  the  vines  grow  older. 
— New  York  Tribune. 

Strawberries. — It  is  well  known  to  every  prac- 
tical strawberry-grower  that  under  certain  treat- 
ment the  appearance  of  the  plant  can  be  decidedly 
improved,  and  the  size  of  the  berries  materially  in- 
creased above  the  average  of  the  main  crop.  This 
is  done  with  certain  varieties  by  selecting  young, 
vigorous  plants,  keeping  the  runners  cut  off,  and 
mulching  the  ground  with  long  manure,  watering 
the  plants  frequently,  adding  to  the  water  a  small 
quantity  of  ammonia.  Then,  again,  by  removing, 
when  formed,  a  large  part  of  the  berries,  leaving 


TEE   GARDEN.  59 

ouly  a  few  of  the  most  vigorous.  These  few  will 
grow  very  much  larger  than  if  the  whole  were  left 
on.  By  this  means  and  copious  watering,  mon- 
strous berries  are  sometimes  produced.  Those 
mentioned  are  but  a  few  of  the  many  devices 
made  use  of  in  forcing  berries  for  exhibition ; 
these  methods  are  more  or  less  expensive,  and 
require  time  for  their  perfection. — Ibid. 

Bees. — Where  there  are  many  flowers  there  is 
nothing  easier  than  to  keep  bees,  especially  if  you 
have  a  lawn  of  white  clover.  As  respects  their 
management  it  is  best  to  consult  those  who  em- 
ploy the  modern  improvements  in  bee  culture,  and 
the  mode  of  constructing:  the  hives. 


60  THE  NURSERY. 


THE  NUESEKY. 

The  nursery  should  be  a  moderately  large  room, 
high-pitched,  and  well  ventilated,  with  an  open 
fireplace,  in  preference  to  either  a  stove  or  grate. 
An  open  fireplace,  in  which  wood  is  burned,  ad- 
mits of  a  free  circulation  of  air.  Every  morning 
all  the  windows  should  be  raised  while  the  room  is 
swept.  Thus  a  fresh,  pure  air  will  pervade  the 
room  in  place  of  that  which  has  been  inhaled  and- 
exhaled  through  the  night  by  the  lungs  of  all  the 
inmates,  and  thus  rendered  impure  and  unwhole- 
some. A  high  wire  fender  should  be  provided  for 
your  nursery  fireplace,  too  high  for  the  little  ones 
to  climb  over.  There  should  be  only  such  articles 
of  furniture  in  the  nursery  as  are  absolutely  neces- 
sary, so  as  to  leave  ample  room  for  the  children  to 
run  about  and  play.  The  tables  should  be  without 
corners.  A  good  thick  carpet  will  save  their  little 
heads  when  they  fall.  Children  of  both  sexes 
should  always  sleep  in  drawers  coming  well  over 
the  feet,  so  that  they  may  be  less  liable  to  take  cold 
when  they  throw  off  the  covering. 

Your  nurse  should  be  a  healthy,  honest,  well- 
tempered  middle-aged  woman,  steady,  careful,  and 
fond  of  children.  If  possible  choose  one  who  is 
governed  by  real  religious  principles,  that  is,  one 
who  fears  God,  and  strives  to  keep  His  command- 


THE  NURSERY.  gj 

merits.  See  that  she  is  cleanly  in  her  own  person, 
free  from  drinking  or  snuff-taking.  She  should  not 
be  self-sufficient,  but  always  ready  to  inform  you 
of  everything  connected  with  the  nursery,  and  the 
welfare  of  the  children,  in  order  that  you  may 
exercise  your  own  judgment  and  discretion  in  all 
such  matters.  However  yon  may  think  you  may 
confide  in  your  nurse,  never  allow  her  to  ad- 
minister medicines,  especially  opiates.  Do  this  al- 
ways yourself,  and  you  will  never  have  to  reproach 
yourself  with  neglect  should  anything  untoward 
happen  to  your  child  from  maladministration  of 
medicines. 

If  it  should  happen  that  you  wish  to  attend  a  { 
party  at  night,  and  your  babe  is  not  inclined  to 
sleep,  never  administer  opiates;  forego  the  party 
rather,  if  you  have  not  sufficient  confidence  in 
your  nurse  to  leave  it  in  her  care  while  awake. 
Here  I  am  supposing  you  have  not  such  a  nurse  as 
I  have  above  described.  It  may  not  be  your  good 
fortune  to  possess  such  a  blessing. 

In  choosing  a  nurse  or  attendant  for  the  nursery, 
a  Christian  mother  should  be  very  careful  to  avoid 
one  who  is  under  the  baneful  influence  of  super- 
stition. The  history  of  the  world  abounds  with 
deeds  of  darkness,  death,  and  cruelty,  the  work 
of  this  agent  of  the  Evil  One.  The  remedy  for  this 
evil  is  in  the  hands  of  faithful  parents, — earnest, 
watchful,  Christian  parents, — zealous  for  the  honor 
of  God,  and  the  good  of  their  offspring.  The 
nursery  is  the  hotbed  of  superstition.  Who  does 
not  know  that  from  the  very  first  dawning  of  the 

6 


62  TEE  NURSERY. 

intelligent  mind  the  inmates  of  the  nursery  are 
controlled  by  superstitious  fear?  For  her  own 
accommodation,  how  often  does  the  nursery-maid 
still  the  restless  little  prattler  by  calling  upon 
"the  bugaboo  to  come  and  catch  naughty  little 
Charley  !"  And  further  than  this,  the  memory 
of  ghost-stories  told  in  the  nursery  is  among  the 
most  vivid  of  early  impressions,  and  their  injurious 
influence  has  been  felt  and  lamented  through  an 
after-life  of  superior  Christian  training  and  rational 
knowledge.  In  infancy  and  childhood  these  mis- 
chievous impressions  are  fastened  upon  the  mind. 
If  this  is  really  so,  how  important  it  is  that 
parents  should  take  care  of  their  precious  off- 
spring, keeping  them  from  such  evil  influences, 
and  giving  them  as  much  as  possible  their  own 
personal  attention.  Few  persons  are  careful  to 
consider  the  true  import  of  this  fearful  word.  To 
look  at  it  in  its  true  light  it  is  necessary  to  divide 
the  definition  into  three  parts : 

First.  It  is  an  unworthy  and  low  appreciation 
of  the  moral  attributes  of  God. 

Second.  It  is  a  belief  in  the  agency  and  in- 
fluence of  inferior  and  malignant  spirits ;  and, 

Third.  It  is  a  belief  in  fanciful  ceremonies  and 
incantations  in  place  of  scriptural  faith  and  trust 
in  Almighty  God. 

This  view  of  superstition  should  deter  Christians 
from  yielding'  to  its  injurious  as  well  as  blasphe- 
mous influence.  It  dishonors  God  and  debases 
their  own  soul.  Let  us  hope  that  a  word  to  the 
wise  will  be  sufficient. 


THE  NURSERF.  (33 

A  New-born  Infant  should  be  immersed  in  a 
bath  of  warm  water,  all  save  the  head,  which 
should  be  kept  carefully  out.  It  should  then  be 
thoroughly  washed  with  a  soft  piece  of  linen  or 
flannel  and  Castile  soap,  first  touching  behind  the 
ears,  in  the  creases  of  the  neck,  etc.,  with  a  little 
sweet  lard. 

That  barbarous  custom  pursued  by  the  majority 
of  nurses,  of  stretching  the  hapless  little  creature 
on  her  lap  and  scrubbing  it  all  over  by  piecemeals, 
should  be  utterly  condemned.  It  subjects  the  little, 
tender  creature  to  untold  agonies  of  pain  and  cold- 
ness which  its  cruel  operator  would  herself  shrink 
from  enduring.  Besides  the  almost  impossibility  of 
washing  the  child  effectually,  it  is  apt  by  this  mode 
of  exposure  to  contract  a  cold  which  may  eventuate 
in  its  death.  Those  terrible  and  fatal  convulsions 
of  new-born  babes  called,  commonly,  black  fits,  are 
very  probably  brought  on  in  this  way. 

By  the  first-mentioned  mode  of  washing  it  the 
little  creature  is  comforted,  a  genial  glow  is  diffused 
throughout  the  system,  and  aids  the  tender  stranger 
in  becoming  accustomed  to  the  ungenial  clime  in 
which  it  is  destined  to  exist.  It  soothes  and  con- 
soles while  it  establishes  the  circulation. 

While  the  babe  is  in  the  bath,  let  some  one  hold 
before  the  fire  a  square  of  flannel,  with  a  soft  linen 
towel  spread  over  it;  let  the  towel  be  next  the  fire. 
As  the  nurse  raises  the  infant  from  the  bath,  let 
the  twofold  wrapping  of  flannel  and  linen  be  put 
gently  around  it  so  as  to  envelop  the  whole  body. 
Lay  it  in  the  nurse's  lap  and  dry  the  infant  by  gently 


64  THE  NURSERY. 

pressing  the  towel  to  all  parts  of  its  body  without 
rubbing,  as  this  process  is  very  irritating  to  the 
tender  skin.  Now  powder  your  infant  well,  espe- 
cially in  the  neck,  behind  the  ears,  and  indeed  in 
all  the  creases  or  folds  of  its  body. 

A  number  of  tender  mothers,  I  am  aware,  are 
averse  to  pins  in  their  infants'  clothes,  and  prefer 
buttons  and  tapes  as  fastenings.  These  do  very 
well  after  awhile,  but  for  the  new-born  babe,  who  is 
unable  to  move  itself  about,  pins  are  far  best,  good, 
large  pins,  put  in  with  the  points  well  out.  For  as 
it  is  impossible  to  prejudge  of  the  size  of  the  infant's 
body,  so  is  it  impossible  to  place  the  tapes-  or  but- 
tons so  as  to  form  a  proper  bandage  in  support  of 
the  back  and  abdomen  of  the  infant  at  this  stage 
of  its  existence,  absolutely  needing  support,  espe- 
cially as  incompetent  and  careless  nurses  are  apt  to 
place  them  in  a  sitting  posture  long  before  the 
bones  of  the  spine  are  sufficiently  firm  to  endure 
the  position,  or  the  injudicious  joltings  which  the 
poor  little  creature  is  most  commonly  subjected  to. 
Avoid  these,  tender  mother,  by  all  means.  The 
only  effect  of  this  mode  of  nursing  is  to  render  the 
tender  infant  sore  in  every  bone  of  its  little  body. 
Quietude  is  best  for  the  little  adventurer  into  this 
world  of  perpetual  motion,  until  it  has  become 
strong  enough  to  move  of  itself. 

The  Dressing. — A  simple  strip  of  flannel,  about 
the  length  of  the  child's  body,  between  the  armpits 
and  the  hips,  and  about  twice  the  length  around 
the  body,  should  be  wrapped  smoothly  around  the 
child,  commencing  and  ending  in  the  center  of  the 


THE  NURSERY.  .  65 

back,  then  the  liueti  or  lawn  shirt,  and  the  body  of 
the  flannel  skirt  should  be  pinned  smoothly  together 
with  the  same  pin, — oiya  at  the  top,  one  at  the  mid- 
dle, and  one  at  the  lower  part  of  the  band  ;  let  the 
three  pins  be  carefully  placed  with  the  points  well  out. 
When  this  is  done  the  infant  will  be  well  supported, 
well  protected  from  injury,  and  more  comfortable 
than  if  loosely  clothed  by  means  of  tapes  or  but- 
tons. 

Nursery  Diet. — The  mother's  milk  is  far  the 
best  diet  for  infants.  Next  to  this,  cow's  or  goat's 
milk  mingled  with  warm  water  and  sugar,  in  a 
small  quantity.  The  water  should  be  poured  boil- 
ing hot  on  the  milk,  and  allowed  to  cool  to  the 
warmth  of  new  milk.  Nature  shows  by  the  denial 
of  teeth  to  new-born  infants  that  solid  food  is  not 
proper  for  them. 

When  teeth  are  supplied  in  sufficient  number  to 
masticate  solid  food,  a  moderate  quantity  of  such 
as  is  of  a  delicate  quality  will  not  be  amiss,  such  as 
is  easy  of  digestion;  but  even  then  meats  should  be 
cut  up  fine  before  given  to  a  child  in  the  progress 
of  dentition.  And  hard  bread  or  crackers  should 
be  soaked  in  milk  or  tea  before  partaken  of  by  such 
child. 

Dried  fruits,  especially  raisins,  should  never  be 

given  to  children.    These  last,  if  swallowed  whole, 

are  apt  to  cause  convulsions,  and  even  if  slightly 

chewed,   are    very    indigestible.      Cheese    should 

never  be  given  to  young  children,  for  the  same 

reason.     It  is  not  good  for  them  even  if  grated 

fine. 

6* 


QQ  THE  NURSERY. 

m 

Children  seldom  chew  hard  substances  perfectly. 
"Well-cooked  chicken,  birds,  or  the  soft  part  of 
oysters,  are  food  strong  enough  for  small  children, 
and  then  well  cut  up.  Boiled  milk,  thickened  with 
rice  flour,  corn-starch,  or  wheat  flour,  is  a  very 
nutritious  and  agreeable  diet  for  young  children ; 
sweeten  it  slightly, — and  if  the  child  is  threatened 
with  diarrhoea,  boil  a  stick  of  cinnamon  in  the 
milk.  When  your  child  has  reached  the  age  of 
three  years,  let  its  drink  at  breakfast  and  tea  be 
simple  milk ;  it  is  far  more  healthy  than  coffee  or 
tea.  Milk  and  good  well-baked  light  bread  or 
well-baked  crackers  are  the  very  best  breakfast  for 
a  child.  Never  give  your  child  cake  or  preserves 
at  night.  Exercise  is  necessary  to  facilitate  the 
digestion  of  such  articles  of  food. 

In  summer,  if  your  child  has  the  slightest  tend- 
ency to  diarrhoea,  never  allow  it  fresh  vegetables 
of  any  kind,  especially  green  corn  or  potatoes. 
Rice  and  small  hominy  are  the  best  vegetables  for 
children.  A  little  salt  herring  or  ham  will  some- 
times give  tone  to  the  weak  stomach  of  a  child, 
when  suffering  especially  with  diarrhoea. 

Diarrhcea. — If  your  child  is  seriously  afi'ected 
with  diarrhoea,  first  administer  a  teaspoonful  of 
castor  oil,  with  a  small  portion  of  magnesia;  and 
after  it  has  operated,  give  a  teaspoonful  of  Osborne 
syrup  three  times  a  day.  Diet,  rice  flour  gruel. 
If  this  does  not  succeed,  send  for  the  doctor. 

.Croup. — As  soon  as  you  find  your  child  hoarse, 
give  it  a  spoonful  of  melted  lard,  and  keep  it  in 
the  nursery.    At  night,  bathe  its  feet  in  a  hot  mus- 


THE  NURSERY.  67 

tard  bath,  so  hot  as  to  make  the  skin  very  red, 
wipe  them  very  dry,  and  put  on  woolen  stockings, 
or  wrap  them  in  flannel;  repeat  the  spoonful  of 
melted  lard,  and  put  the  child  to  bed.  If  croupy 
symptoms  continue,  give  a  small  dose  of  ipecacu- 
anha or  hive  syrup,  sufficient  to  produce  vomit- 
ing; when  this  is  over,  let  the  child  sleep.  But 
then  if  you  find  that  the  symptoms  increase,  send 
for  a  physician  immediately,  as  you  have  done  all 
that  it  would  be  right  for  you  to  do,  unless,  indeed, 
you  apply  some  simple  external  remedy, — such  as 
a  mustard  plaster  to  the  throat,  or  cloths  wrung  out 
of  boiling  water.  I  have  found  this  remedy  per- 
fectly successful  in  one  instance.  It  is  said  that  a 
spoouful  of  sulphur  in  a  tumbler  of  water,  given 
every  hour,  has  been  found  a  sure  remedy  for  croup. 
Give  a  spoonful  of  the  water  every  hour. 

Convulsions.— Put  the  child  immediately  in 
warm  water,  and  send  for  a  physician.  If  a  doctor 
cannot  be  found  immediately,  and  you  think  the 
convulsions  proceeded  from  anything  the  child  has 
eaten,  give  an  emetic  of  ipecacuanha,  and  follow  it 
with  copious  drinks  of  warm  water.  Repeat  the 
warm  bath  if  the  convulsions  continue.  And  when 
you  take  it  from  the  bath,  be  careful  to  wrap  it  well 
from  the  air,  as  a  check  of  perspiration  would  be 
injurious,  if  not  fatal. 

Worms. — Boil  half  an  ounce  of  pinkroot  in  half 
a  pint  of  water,  add  to  the  water  (after  straining 
it)  half  a  pound  of  sugar,  boil  it  to  a  candy,  pull 
the  candy  into  sticks,  cut  them  about  four  inches 
long,  and  let  the  child  eat  it  from  time  to  time,  for 


QS  THE  NURSERY. 

two  days,  especially  before  eating  in  the  morning. 
Then  boil  half  an  ounce  of  senna  leaves  in  the 
same  way,  and  make  the  same  quantity  of  candy 
of  it.  Give  this  to  the  child,  as  with  the  pinkroot. 
On  the  day  after  all  is  eaten,  give  a  dose  of  castor 
oil.  If  this  does  not  bring  the'worms,  get  a  phy- 
sician to  prescribe  for  your  child,  as  it  is  dangerous 
for  persons  unacquainted  with  medicine  to  admin- 
ister such  without  medical  advice.  Pinkroot  and 
senna  are  the  usual  prescriptions  of  physicians  in 
this  case. 

Vomiting. — If  your  child  is  seized  with  vomit- 
ing, first  ascertain  if  it  has  eaten  anything  which 
has  disagreed  with  it.  If  so,  give  a  teaspoonful  of 
salt  in  half  a  cup  of  warm  water.  If  this  does  not 
enable  the  child  to  throw  off  the  offending  matter, 
give  a  small  teaspoonful  of  ipecacuanha,  followed 
with  copious  drinks  of  warm  water.  This  will  ena- 
ble the  child  to  vomit  easily.  One  or  two  drops  of 
camphor  in  water  will  often  relieve.  If  this  does 
not  relieve,  send  for  the  doctor. 

If  the  vomiting  is  not  occasioned  by  improper 
food,  it  is  more  than  probable  that  the  cause  is  one 
requiring  the  aid  of  medicine  which  alone  a  physi- 
cian should  administer.  Therefore,  in  this  case 
send  for  one  immediately,  if  the  vomiting  con- 
tinues, especially  if  accompanied  with  diarrhoea. 
If  no  doctor  is  near,  administer  one  drop  at  a  time 
of  spirits  of  camphor  in  a  spoonful  of  water  every 
five  or  ten  minutes.  If  this  has  no  effect,  add  to 
the  dose  five  drops  of  paregoric.  Sometimes 
pounded  mint  with  brandy  laid   on  the  stomach 


THE  NURSERY.  69 

will  relieve.  Often  a  mustard  plaster  will  answer. 
Sometimes  a  cup  of  thin  corn-meal  gruel,  without 
salt  or  sugar. 

Chafes. — Wash  well  with  Castile  soap,  and  grease 
with  lard  or  mutton  tallow. 

Tetter — Wash  well  with  Castile  soap,  and  apply 
citron  ointment  mixed  with  sulphur.  If  this  will 
not  do,  apply  the  milk  from  fig  leaves.  I  have  sel- 
dom known  it  to  fail,  though  it  is  very  painful. 

Colic. — Catnip  is  excellent.  If  it  fails,  drop  a 
little  paregoric  in  the  tea,  say  one  or  two  drops  for 
a  young  baby.  Sometimes  cloths  wrung  out  of 
hot  water,  applied  to  the  bowels,  will  relieve.  And 
sometimes  gently  rubbing  the  back  will  cause  the 
babe  to  throw  ofT  the  wind.  This  brings  instant 
relief. 

Always  wash  your  infant  in  a  good  tub  of  warm 
water.  It  is  more  expeditious,  more  thorough,  and 
more  comfortable  to  the  child. 

Inflamed  Eyes. — Wet  them  with  a  little  brandy 
and  water.  If  very  obstinate,  wipe  them  with  a 
little,  very  little,  castor  oil. 

Chapped  Hands. — Wash  them  well  at  night  with 
Indian  meal  and  water,  then  grease  them  with  mut- 
ton tallow. 

If  your  child  falls  and  strikes  its  head,  be  careful 
to  keep  it  from  falling  asleep  for  at  least  two  hours. 

If  a  limb  is  sprained,  immerse  it  in  Warm  water 
till  the  pain  is  relieved ;  then  wrap  it  in  cloths 
wrung  out  of  vinegar  and  water. 

If  your  child  receives  a  cut,  wash  it  clear  of 
blood,  and  cover  the  wound  with  adhesive  plaster. 


70  THE  NURSERY. 

If  it  has  a  boil,  use  a  milk  and  bread  poultice, 
or  a  little  honey  and  flour. 

If  it  has  a  sore  mouth,  use  borax  and  loaf-sugar 
powdered  together. 

When  your  child  begins  to  teeth,  and  spills  its 
saliva,  put  on  it  an  oil-silk  apron,  coming  quite  up 
to  the  chin. 

If  your  child  is  threatened  with  diphtheria,  apply 
ice  to  the  throat,  and  give  it  strong  iced  lemonade 
constantly.     Do  these  things  at  the  beginning. 

Wakts. — Touch  them  with  a  little  nitrate  of 
silver. 

Burns. — Wrap  closely  in  raw  cotton  and  turpen- 
tine. 

Child's  Toothache. — Send  the  child  to  the  den- 
tist. The  new  tooth  is  pushing  the  old  one  out, 
and  the  pain  will  continue  as  long  as  the  contest. 

Keep  your  child's  hair  cut  short;  long  hair  de- 
forms a  handsome  child;  besides,  it  is  much  easier 
kept  clean. 

Small  children  should  not  be  allowed  scissors, 
knives,  forks,  needles,  or  pins. 

Measles. — As  soon  as  you  perceive  the  symp- 
toms, keep  your  child  from  a  draught-  of  air,  and 
give  a  little  cold  saffron-water  to  bring  out  the 
eruption ;  that  is,  when  the  fever  has  showed  itself 
and  no  eruption. 

Mumps  are  not  dangerous.  Keep  the  child  from 
the  cold,  and  its  jaws  lubricated  with  pigs'-feet  oil. 
If  the  bowels  are  closed,  open  them  with  a-  mild 
laxative. 

Scarlet  Fever. — Grease  the  child  all  over  with 


THE  NURSERY.  71 

lard  or  sweet  oil,  and  keep  it  in  a  temperate  air. 
Gargle  with  sage  tea,  honey  and  water,  with  a  bit 
of  alum. 

Hooping-cough  must  run  its  course.  All  you  can 
do  is  to  keep  the  child  from  taking  cold.  Keep  your 
child  out  of  the  way  of  catching  the  disease  in  the 
fall  or  winter,  but  never  avoid  it  in  the  spring,  as 
it  will  pass  oft'  more  readily  in  warm  weather.  A 
syrup  made  of  slippery-elm  and  loaf-sugar  is  very 
soothing,  and  if  the  child  sutlers  very  much,  add  a 
little  paregoric  at  night.  •  • 

Froms±ive  to  twelve  years  clothe  your  children 
warmly  in  winter,  and  let  them  live  out  in  the 
open  air  as  much  as  possible.  Do  not  force  the 
intellect  by  means  of  books  and  a  close  school-room 
too  soon.  Let  the  skies,  the  fields,  the  garden, 
animals,  plants,  etc.  be  their  teacher  for  a  time, 
and  gradually  introduce  them  to  the  love  of  books. 
They  will  learn  then  the  faster,  and  make  up  for 
the  seeming  lost  time. 

See  that  your  children's  clothes  are  well  aired 
after  being  ironed ;  and  if  they  get  their  feet  wet  in 
going  out,  take  off  both  shoes  and  stockings  when 
they  come  in.  Damp  feet  cause  more  severe  colds 
than  any  other  exposure.  It  would  be  far  better 
to  let  your  children  go  barefooted  than  have  damp 
feet. 


72  THE  NURSERY. 


Children,  Management  of. 

The  limits  of  the  present  work  will  only  admit 
of  a  few  useful  hints  on  this  momentous  subject, 
the  care  and  training  of  the  rising  generation,  the 
future  rulers  of  the  affairs  of  this  world,  and  im- 
mortal heirs  of  an  eternal  inheritance  in  the  next. 

Perhaps  it  will  be  more  effectual  to  give  an 
example  or  two  from  real  life  than  a  studied  lec- 
ture-on the  care  and  management  of  young  chil- 
dren. To  wake  up  a  loving  mother  to  the  danger 
of  her  child  is  always  the  surest  way  to  gain  her 
ear  for  its  preservation,  in  circumstances  concealed 
from  her  view  by  outward  appearance. 

At  the  present  day,  too  many  mothers  manage 
and  clothe  their  children  more  with  an  eye  to  their 
own  gratification,  and  even  of  their  vain  and 
thoughtless  nurses,  than  to  the  health  and  comfort 
of  their  precious  charge. 

A  certain  careful  mother  watched  over  the  health 
and  comfort  of  her  children,  regardless  of  the 
sneers  of  her  fashionable  neighbors.  She  clothed 
them  warmly  in  winter,  taking  care  that  their 
necks,  arms,  and  lower  limbs  were  well  protected 
from  the  cold,  their  feet  kept  warm  and  dry  with 
woolen  stockings  and  thick  shoes.  They  were 
never  allowed  to  be  taken  out  in  wet  or  damp 
weather,  never  in  very  windy  weather,  only  on 
bright  sunny  days.  In  summer,  they  took  the  fresh 
air  in  the  early  morning  and  late  in  the  afternoon, 


TEE  NURSERY.  73 

never  in  the  heat  of  the  day.  Their  food  was  always 
simple,  their  habits  were  regular,  their  manners 
and  morals  studiously  attended  to.  Pastimes  of 
every  rational  and  proper  kind  were  provided  them, 
home  was  rendered  as  happy  as  possible.  Every 
reasonable  indulgence  was  granted  them. 

These  children,  every  one  of  them  (a  goodly 
number),  arrived  at  maturity  with  good  constitu- 
tions, and  with  principles  creditable  to  their  parents. 

The  happy  parents  now  enjoy  the  blessing  of 
their  careful  labor  of  love,  having  done  their  duty 
to  the  bodies  and  souls  of  their  offspring,  fitting 
them  for  the  battle  of  life  with  uninjured  constitu- 
tions, and  minds  fortified  by  wholesome  Christian 
discipline. 

My  second  example  I  take  from  that  class  of 
mothers  who  would  laugh  at  the  old-fashioned 
notions  and  practices  of  my  first  example.  The  pre- 
vailing custom  of  extravagant  dressing  was  adopted, 
without  reference  to  health  or  comfort.  In  winter, 
they  were  extravagantly  arrayed  in  embroidery  and 
furs,  save  that  the  legs,  arms,  and  neck  were  un- 
mercifully exposed  to  the  weather.  In  summer, 
an  infant  of  five  or  six  months  was  arrayed  in  an 
extravagant  profusion  of  laces,  ribbons,  flowers, 
and  feathers,  most  uncomfortably  placed  in  a  re- 
clining posture,  in  a  beautiful  baby's  barouche,  with 
the  top  thrown  back,  so  as  to  exhibit  the  beauty  as 
well  as  the  finery  of  the  inmate  as  much  as  possi- 
ble, sent  out  with  a  thoughtless  and  foolishly  fond, 
ambitious  nurse,  to  vie  with  others  in  display- 
ing the  elegance  of  the  baby,  and  that  too  early 

7 


74  TEE  NURSERY. 

in  the  afternoon  or  late  in  the  forenoon,  when  the 
broiling  sun  was  darting  its  fierce  hot  rays  into 
the  tender  eyes  of  the  fondly  cherished  darling, — ■ 
alas !  perhaps  at  this  very  vainglorious  moment 
the  victim  of  some  fell  destroying  fever.  I  knew 
of  one  infant  treated  in  this  way  who  died  of 
brain  fever.  Too  numerous  to  mention  have  been 
the  instances  I  have  witnessed  of  deaths  from 
croup,  diphtheria,  and  pneumonia,  occasioned  by 
the  exposure  of  children  in  winter,  through  a  vain 
conformity  to  fashion. 

The  Manners  of  the  Mother  mould  the  Child. 
— There  is  no  disputing  this  fact ;  it  shines  in  the 
face  of  every  little  child.  The  coarse,  bawling, 
scolding  woman  will  have  coarse,  vicious,  bawling, 
fighting  children.  She  who  cries  on  every  occa- 
sion, "I'll  box  j'Our  ears — I'll  slap  your  jaws — I'll 
break  your  neck,"  is  known  as  thoroughly  through 
her  children  as  if  her  womanly  manners  were 
openly  displayed  in  the  public  streets  ! 

These  remarks  were  suggested  by  the  conversa- 
tion in  an  omnibus — that  noble  institution  for  the 
students  of  men  and  manners — between  a  friend 
and  a  schoolmaster.  Our  teacher  was  caustic, 
mirthful,  and  sharp.  His  wit  flashed  like  the  pol- 
ished edge  of  a  diamond,  and  kept  the  "  bus"  in  a 
"  roar."  The  entire  community  of  insiders — and 
wThoever  is  intimate  with  these  conveyances  can 
form  a  pretty  good  idea  of  our  numbers,  inclusive 
of  the  "  one  more"  so  well  known  to  the  fraternity 
— turning  their  heads,  eyes,  and  ears  one  way,  and 
finally  our  teacher  said:    "I  can  always  tell  the 


TEE  NURSERY.  75 

mother  by  the  boy.  The  urchin  who  draws  back 
with  doubled  fists  and  lunges  at  his  playmate  if 
he  looks  at  him  askance,  has  a  very  questionable 
mother.  She  may  feed  him  and  clothe  him,  cram 
him  with  sweetmeats,  and  coax  him  with  promises, 
but  if  she  gets  mad  she  fights.  She  will  pull  him 
by  the  jacket;  she  will  give  him  a  knock  in  the 
back ;  she  will  drag  him  by  the  hair ;  she  will  call 
him  all  sorts  of  wicked  names ;  while  passion  plays 
over  her  red  face  in  lambent  flames  that  curl  and 
writhe  out  at  the  corners  of  her  eyes. 

"  And  we  never  see  the  courteous  little  fellow 
with  smooth  locks  and  gentle  manners,  in  whom 
delicacy  does  not  detract  from  courage  or  manli- 
ness, but  we  say,  '  That  boy's  mother  is  a  true 
lady.'  Her  words  and  her  ways  are  soft,  loving, 
and  quiet.  If  she  reproves,  her  language  is,  '  my 
son,' — not,  'you  little  wretch — you  plague  of  my 
life — you  torment — you  scamp.' 

"  She  hovers  before  him  as  the  pillar  of  light 
before  the  wandering  Israelite,  and  her  beams  are 
reflected  in  his  face.  To  him  the  word  mother  is 
synonymous  with  everything  pure,  sweet,  and 
beautiful.  Is  he  an  artist  ?  In  after-life,  the  face 
that  with  holy  radiance  shines  on  his  canvas  will 
be  the  mother-face.  Whoever  flits  across  his  path 
with  sunny  smiles  and  soft,  low  voice,  will  bring 
'  mother's  image'  freshly  to  his  heart.  t  '  She  is  like 
my  mother,'  will  be  the  highest  meed  of  his  praise. 
Not  even  when  the  hair  turns  silver  and  the  eyes 
grow  dim,  will  the  majesty  of  that  life  and  presence 
desert  him. 


76  THE  NURSERY. 

"But  the  ruffian  mother — alas,  that  there  are 
such ! — will  form  the  ruffian  character  of  the  man. 
He  in  his  turn  will  become  a  merciless  tyrant,  with 
a  tongue  sharper  than  a  two-edged  sword,  and  re- 
membering the  brawling  and  the  cuffing,  seek 
some  meek,  gentle  victim  for  the  sacrifice,  and 
make  her  his  wife,  with  the  condition  that  he  shall 
be  master.  And  master  he  is  for  a  few  sad  years, 
then  he  wears  a  widower's  weed  till  he  finds  a  vic- 
tim '  number  two.' " 

We  wonder  not  that  there  are  so  many  awkward, 
ungainly  men  in  society — they  have  all  been  trained 
by  women  who  knew  not,  nor  cared  not,  for  the  holy 
nature  of  their  trust.  They  have  been  made  bitter 
to  the  heart's  core,  and  that  bitterness  will  find 
vent  and  lodgment  somewhat.  Strike  the  infant 
in  anger,  and  he  will,  if  he  cannot  reach  you,  vent 
his  passion  by  beating  the  floor,  the  chair,  or  any 
inanimate  thing  within  reach.  Strike  him  re- 
peatedly, and  by  the  time  he  wears  shoes  he  Will 
have  become  a  little  bully,  with  hands  that  double 
for  fight  as  naturally  as  if  especial  pains  had  been 
taken  to  teach  him  the  art  of  boxing. 

Mothers,  remember  that  your  manners  mould 
the  child. — Selected. 


TEE  NURSERY.  77 

Moral  Training  of  Children. — "  Suffer  little 
children  to  come  unto  me,  and  forbid  them  not,  for 
of  such  is  the  kingdom  of  heaven,"  said  the  divine 
Saviour;  "  and  verily  I  say  unto  you,  in  heaven 
their  angels  do  always  behold  the  face  of  my 
Father  who  is  in  heaven."  So  that  well  may  a 
wise  man  recommend  that  we  reverence  children. 
Most  assuredly  they  are  the  nearest  approach  ex- 
hibited to  our  mortal  sight  of  the  guileless  angels. 

Speak  to  them  gently,  then,  touch  them  gently, 
gently  deal  with  their  faults.  Never  accuse  them 
of  wrong  unless  you  are  very  sure  of  their  de- 
linquency. An  unjust  charge  will  thrill  through 
their  tender  little  hearts  with  the  poignancy  of  a 
two-edged  sword.  If  often  reiterated,  the  young 
heart  gradually  becomes  accustomed  to  wrong, 
and  by  little  and  little  hardened.  Wrong  loses  its 
horror  and  is  adopted  at  last. 

Mothers,  pause  well  on  this  momentous  subject 
before  you  fall  into  harsh  habits  with  your  tender 
offspring.  Many  an  open  breaker  of  God's  laws 
is  educated  for  such  by  careless  or  unwise  parents. 
Children  feel  keenly,  though  a  wise  and  merciful 
Creator  has  so  constituted  them  that  misfortune, 
such  as  bereavement  of  parents  or  friends,  is 
scarcely  comprehended  by  them,  and,  consequently, 
not  so  keenly  felt  as  by  persons  of  maturer  years ; 
were  it  so  their  tender  hearts  would  break.  With 
them  the  tear  "forgot  as  soon  as  shed"  is  a  merci- 
ful provision. 

As  soon  as  your  children  can  lisp  their  Maker's 
name,  teach  them  to  bend  the  knee  to  their  Father 

7* 


78  THE  NURSERY. 

in  heaven.  Teach  them  to  know  that  His  all- 
seeing  eye  is  ever  upon  them.  Thus  will  they  be 
preserved  from  sin  through  the  grace  of  their 
merciful  Saviour.  And  train  them  early  to  attend 
the  services  of  the  church,  to  reverence  the  house 
of  God,  to  know  it  as  the  gate  to  heaven.  Suffer 
them  not  to  violate  the  sanctity  of  the  Lord's  day. 
Teach  them  to  value  and  love  its  services  as  a 
child  of  God,  whose  children  they  are. 

Encourage  your  children  to  confide  in  you,  and 
to  this  end  let  them  see  that  their  happiness  and 
welfare  are  all-important  to  you.  Encourage  open- 
ness and  honesty  in  all  things.  Never  deceive  them. 
Share  every  comfort  and  enjoyment  with  them.  At 
table  always  give  them  the  best  you  have ;  never 
say  of  an  inferior  preparation,  "  This  will  do  for  the 
children."  Children  are  generally  sagacious,  and 
will  be  apt  to  attribute  your  motives  to  selfishness, 
or  indifference  to  their  enjoyments;  thus  they  may 
come  to  disesteem  their  parents,  a  most  disastrous 
result. 

Be  careful  to  select  their  companions  from  the 
innocent  and  pure.  The  longer  they  are  ignorant 
of  guile,  the  more  easily  will  good  habits  and  prin- 
ciples be  formed.  Bad  examples  will  lose  theit 
force,  as  the  minds  of  your  children  are  fortified 
by  good  principles  and  biased  by  habit.  Thus 
carefully  trained,  your  children  will  soon  learn  to 
love  virtue  and  hate  vice.  And,  above  all,  pray  for 
your  beloved  offspring ;  pray  for  the  all-powerful 
grace  of  God  to  purify,  strengthen,  and  confirm 
their  hearts,  and  regulate  their  opening  minds  so 


TUB  NURSERY.  79 

that  they  may  shine  as  lights  in  this  world,  not  for 
the  emulation  of  the  vain  or  ambitious,  but  for 
the  encouragement  of  those  who  would  attain  with 
them  the  light  of  everlasting  life. 

Water  is  one  of  the  greatest  earthly  blessings  to 
man,  and  cannot  be  too  freely  used.  If  we  are 
thirsty,  what  a  perfect  relief  is  water,  without  the 
least  temptation  to  excess  in  drinking !  Nature 
craves  no  more  than  what  is  sufficient.  How  dif- 
ferent with  the  liquids  compounded  by  man,  which 
require  the  exertion  of  moral  power  to  save  the 
drinker  from  a  ruinous  excess ! 

"  Touch  not,  taste  not,  handle  not,"  should  be 
the  motto  over  every  nursery  door,  for  here,  most 
commonly,  a  taste  and  fondness  are  acquired  for  the 
strong  drinks  compounded  by  man, — the  waters 
of  destruction.  Toddy  for  this  thing,  and  toddy 
for  that,  too  commonly  given  to  children,  lays  the 
foundation  for  drunkenness  little  dreamed  of  by 
the  unthinking  mother.  Never  administer  this 
poison  save  as  a  prescription  by  a  physician.  Al- 
most all  poisons  are  used  in  minute  portions  as 
medicines,  and  spirits  among  the  rest;  but  none 
should  enter  the  lips  of  a  child  but  as  a  physician's 
prescription. 

Children  should  be  used  to  habits  of  strict  clean- 
liness from  their  very  infancy.  Not  only  will  this 
preserve  their  health  and  comfort,  but  incline  them, 
if  taught  their  duty,  to  God,  to  the  love  of  purity 
of  heart  and  life.  Remind  them,  while  engaged 
in  their  accustomed  bathing,  to  remember  the 
washing  of  regeneration  spoken  of  by  the  divine 


80  TEE  NURSERY. 

Saviour,  when  clothing  themselves;  of  the  pure 
robe  of  righteousness,  without  which  they  can 
never  enter  heaven.  Let  them  see  that  you  your- 
self depend  on  the  grace  of  God  to  guide  you 
aright  by  observing  regular  seasons  of  prayer,  if 
you  desire  to  form  such  habits  in  them. 

Endeavor  to  preserve  their  confidence,  and 
never  doubt  them,  unless  you  have  the  unhappi- 
ness  to  convict  them  of  untruth.  Then  punish 
promptly.  Not,  however,  with  harshness,  but  with 
sorrow  and  discretion,  according  to  the  magnitude 
of  the  fault ;  and  tell  them  of  the  sorrow  they 
have  caused  to  their  compassionate  Redeemer. 
Never  doubt,  if  you  persevere  in  this  scriptural 
training,  that  your  children  will  be  preserved  by 
the  grace  of  God  in  innocency  of  life.  For  He  is 
faithful  who  has  promised. 


THE  NURSERY.         '  H 


The  Children. 

BY  CHARLES  DICKENS. 

When  the  lessons  and  tasks  are  all  ended, 

And  the  school  for  the  day  is  dismissed, 
And  the  little  ones  gather  around  me, 

To  bid  me  good-night  and  be  kissed  : 
Oh,  the  little  white  arms  that  encircle 

My  neck  in  a  tender  embrace  ! 
Oh,  the  smiles  that  are  halos  of  heaven, 

Shedding  sunshine  of  love  on  my  face ! 

And  when  they  are  gone  I  sit  dreaming 

Of  my  children  too  lovely  to  last  ; 
Of  love  that  my  heart  will  remember, 

When  it  wakes  to  the  pulse  of  the  past, 
Ere  the  world  and  its  wickedness  made  me 

A  partner  of  sorrow  and  sin, 
When  the  glory  of  God  was  about  me, 

And  the  glory  of  gladness  within. 

Oh,  my  heart  grows  weak  as  a*  woman's, 

And  the  fountains  of  feeling  will  flow, 
When  I  think  of  the  paths,  steep  and  stony, 

Where  the  feet  of  the  dear  ones  must  go; 
Of  the  mountains  of  sin  hanging  o'er  them, 

Of  the  tempest  of  Fate  blowing  wild  ; 
Oh  1  there  is  nothing  on  earth  half  so  holy 

As  the  innocent  heart  of  a  child  ! 

They  are  idols  of  hearts  and  of  households ; 

They  are  angels  of  God  in  disguise ; 
His  sunlight  still  sleeps  in  their  tresses, 

His  glory  still  gleams  in  their  eyes  ; 


82  TEE  NURSERY. 

Oh  1  those  truants  from  home  and  from  heaven, 
They  have  made  me  more  manly  and  mild 

And  I  know  how  Jesus  could  liken 
The  Kingdom  of  God  to  a  child. 

Seek  not  a  life  for  the  dear  ones, 

All  radiant  as  others  have  done, 
But  that  life  may  have  just  enough  shadow 

To  temper  the  glare  of  the  sun  ; 
I  would  pray  God  to  guard  them  from  evil, 

But  my  prayer  would  bound  back  to  myself; 
Ah  I  a  seraph  may  pray  for  a  sinner, 

But  a  sinner  must  pray  for  himself. 

The  twig  is  so  easily  bended, 

I  have  banished  the  rule  and  the  rod ; 
I  have  taught  them  the  goodness  of  knowledge, 

They  have  taught  me  the  goodness  of  God  ; 
My  heart  is  a  dungeon  of  darkness, 

Where  I  shut  them  from  breaking  a  rule ; 
My  frown  is  sufficient  correction  ; 

My  love  is  the  law  of  the  school. 

I  shall  leave  the  old  house  in  the  autumn, 

To  traverse  its  threshold  no  more  ; 
Ah !  how  I  shall  sigh  for  the  dear  ones, 

That  meet  me  each  morn  at  the  door! 
I  shall  miss  the  "  good-nights"  and  the  kisses, 

And  the  gush  of  their  innocent  glee, 
The  group  on  the  green,  and  the  flowers 

That  are  brought  every  morning  to  me. 

I  shall  miss  them  at  morn  and  at  eve, 

Their  song  in  the  school  and  the  street ; 
I  shall  miss  the  low  hum  of  their  voices, 

And  the  tramp  of  their  delicate  feet. 
When  the  lessons  and  tasks  are  all  ended, 

And  death  says,  "  The  school  is  dismissed  I" 
May  the  little  ones  gather  around  me, 

To  bid  me  good-night  and  be  kissed. 


THE  NURSERY.  83 


My  Mother's   Voice. 


My  mother's  voice  !     I  hear  it  now, 
I  feel  her  hand  upon  my  brow, 

As  when  in  heartfelt  joy 
She  raised  her  evening  hymn  of  praise, 
And  called  down  blessings  on  the  days 

Of  her  loved  boy. 

My  mother's  voice  I     I  hear  it  now, 
Her  hand  is  on  my  burning  brow, 

As  in  that  early  hour 
"When  fever  throbbed  through  all  my  veins, 
And  that  kind  hand  first  soothed  my  pains, 

With  healing  power. 

My  mother's  voice  1     It  sounds  as  when 
She  read  to  me  of  holy  men — 

The  Patriarchs  of  old — 
And  gazing  downward  in  my  face, 
She  seemed  each  infant  thought  to  trace, 

My  young  eyes  told. 

It  comes,  when  thoughts  unhallowed  throng, 
Woven  in  sweet  deceptive  song — 

And  whispers  round  my  heart, 
As  when,  at  eve,  it  rose  on  high ; 
I  hear  and  think  that  she  is  nigh, 

And  they  depart. 

Though  round  my  heart,  all,  all  beside — 
The  voice  of  friendship,  love,  had  died — • 

That  voice  would  linger  there, 
As  when,  soft  pillowed  on  her  breast, 
Its  tones  first  lulled  my  infant  rest, 
Or  rose  in  prayer. 

Selected. 


84  THE  NURSERY. 


The   Trundle-Bed. 

As  I  rummaged  through  the  attic, 

List'ning  to  the  falling  rain 
As  it  pattered  on  the  shingles 

And  against  the  window-pane  ; 
Peeping  o'er  the  chests  and  boxes, 

"Which  with  dust  were  thickly  spread, 
Saw  1  in  the  farthest  corner 

What  was  once  my  trundle-bed. 

So  I  drew  it  from  the  recess 

Where  it  had  remained  so  long, 
Hearing  all  the  while  the  music 

Of  my  mother's  voice  in  song, 
As  she  sung  in  sweetest  accents 

What  I  since  have  often  read : 
"  Hush,  my  dear,  lie  still  and  slumber, 

Holy  angels  guard  thy  bed." 

As  I  listened,  recollections 

That  I  thought  had  been  forgot, 
Came  with  all  the  gush  of  mem'ry, 

Kushing,  thronging  to  the  spot;- 
And  I  wandered  back  to  childhood, 

To  those  merry  days  of  yore, 
When  I  knelt  beside  my  mother, 

By  this  bed  upon  the  floor. 

Then  it  was,  with  hands  so  gently 

Placed  upon  my  infant  head, 
That  she  taught  my  lips  to  utter 

Carefully  the  words  she  said. 
Never  can  they  be  forgotten, 

Deep  are  they  in  mem'ry  driven : 
"  Hallowed  be  thy  name,  O  Father  f 

Father!  who  art  in  heaven." 


THE  NURSERY.  85 

This  she  taught  me ;  then  she  told  mo 

Of  its  import  great  and  deep  ; 
After  which  I  learned  to  utter, 

"  Now  I  lay  me  down  to  sleep." 
Then  it  was,  with  hands  uplifted, 

And  in  accents  soft  and  mild, 
That  my  mother  asked :  "  Our  Father! 

O  do  thou  now  bless  my  child  1" 

Years  have  passed,  and  that  dear  mother 

Long  has  mouldered  'neath  the  sod, 
And  I  trust  her  sainted  spirit 

Kevels  in  the  home  of  God. 
But  that  scene  at  summer  twilight 

Never  has  from  mem'ry  fled  ; 
And  it  comes  in  all  its  freshness  4 

When  I  see  my  trundle-bed 


"  The  Power  of  a  Holt  Life. — The  beauty  of  a 
holy  life  constitutes  the  most  eloquent  and  effect- 
ive persuasive  to  religion  which  one  human  being 
can  address  to  another.  We  have  many  ways  of 
doing  good  to  our  fellow-creatures;  but  none  so 
good,  so  efficacious  as  leading  a  virtuous,  upright, 
and  well-ordered  life.  There  is  an  energy  of  moral 
suasion  in  a  good  man's  life,  passing  the  highest 
efforts  of  the  orator's  genius.  The  seen  but  silent 
beauty  of  holiness  speaks  more  eloquently  of  God 
and  duty  than  the  tongues  of  men  and  angels." — 
Churchman,  Hartford. 

A  Plea  for  the  Little  Folks. — Don't  expect 
too  much  of  them  ;  it  has  taken  forty  years,  it  may 


86  THE  NURSERY. 

be,  to  make  you  what  you  are,  with  all  yoi<r  les- 
sons of  experience ;  and  I  will  dare  say  you  are  a 
faulty  being  at  best.  Above  all,  don't  expect 
judgment  in  a  child,  or  patience  under  trials. 
Sympathize  in  their  mistakes  and  troubles ;  don't 
ridicule  them.  Remember  not  to  measure  a  child's 
trials  by  your  standard.  "As  one  whom  his  mother 
comforteth,"  says  the  inspired  writer;  and  beauti- 
fully does  he  convey  to  us  the  deep,  faithful  love 
that  ought  to  be  found  in  every  womanis  heart, 
the  unfailing  sympathy  with  all  her  chidren's 
griefs.  When  I  see  children  going  to  their  father 
for  comf§rt,  I  am  sure  there  is  something  wrong 
with  their  mother. 

Let  the  memories  of  their  childhood  be  as  bright 
as  you  can  make  them.  Grant  them  every  in- 
nocent  pleasure  in  your  power.  "We  have  often 
felt  our  temper  rise  to  see  how  carelessly  their 
little  plans  were  thwarted  by  older  persons,  when 
a  little  trouble  on  their  part  would  have  given  the 
child  pleasure,  the  memory  of  which  would  last 
a  lifetime.  Lastly,  don't  think  a  child  hopeless 
because  it  betrays  some  very  bad  habits.  We 
have  known  children  that  seemed  to  have  beep 
born  thieves  and  liars,  so  early  did  they  display 
these  undesirable  traits,  yet  we  have  lived  to  see 
those  same  children  become  noble  men  and  women, 
and  ornaments  to  society.  We  must  confess  they 
had  wise,  affectionate  parents.  And  whatever  else 
you  may  be  compelled  to  deny  your  child  by  your 
circumstances  in  life,  give  it  what  it  most  values, 
plenty  of  love. 


TEE  NURSERY.  87 

Religion  in  the  Family. — The  first  place  in 
which  piety  is  to  shed  its  benign  and  sanctifying  in- 
fluence is  the  family.  All  the  relative  duties  of  life 
are  but  as  concentric  circles,  ranged  around  a  com- 
mon center;  and  as  the  family  is  the  nearest,  and  the 
first  in  order,  its  influence  there  is  to  be  pre-eminent. 
A  family  where  religion  reigns  supremely  is  a  charm- 
ing spectacle  to  angels  and  men,  and  shines  as  a 
brilliant  light  in  the  world.  There  mutual  affection 
and  forbearance,  one  toward  another,  habitually 
prevail.  Within  its  peaceful  habitation  parental 
authority,  blended  with  kindness  and  gentleness,  is 
always  maintained.  Wisdom  and  prudence  in 
training  the  youthful  members  for  the  duties  of 
life  are  continually  displayed.  Around  that  altar 
kneels  each  day  a  group  of  devout  worshipers; 
and  sweeter  than  the  fragrant  breath  of  the  morn- 
ing rises  the  incense  of  prayer  and  praise  to  Israel's 
gentle  Shepherd.  The  heads  of  that  family  feel 
that  every  act  of  theirs  is  charged  with  influence ; 
and  that  their  spirit,  temper,  and  deportment  are 
all  moulding  human  character  for  time  and 
eternity ;  and  therefore  their  deep  solicitude  and 
watchfulness  are  unceasingly  exercised  that  they 
may  bring  up  those  committed  to  their  charge 
in  the  nurture  and  admonition  of  the  Lord.  On 
such  home  culture  the  smile  of  high  heaven 
rests.  And  to  show  his  approbation  of  it,  God 
declared  concerning  Abraham,  "I  know  him,  that 
he  will  command  his  children,  and  his  household 
after  him,  and  they  shall  keep  the  way  of  the 
Lord,  to  do  justice  and  judgment."     Such  influ- 


88  THE  NURSERY. 

ence  is  like  the  aromatic  perfume  of  the  violet, 
insinuating  itself  into  the  deep  recesses  of  the 
infantile  mind  and  heart,  where  no  other  could 
penetrate.  And  to  the  present  day  the  inspired 
aphorism  is  true,  "Train  up  a  child  in  the  way  he 
should  go,  and  when  he  is  old  he  will  not  depart 
from  it." — Rev.  John  Berg. 


From  the  Church  Begister.] 

All  Saints— 1867. 


No  touch  of  chill  in  this  clear  air, 

Tho'  Autumn's  scarlet  flame 
Illumes  the  grove  with  glory  brief 

As  some  fierce  conqueror's  fame  ; 
Yet  speaks  the  day  nor  fear  nor  care ; 

Shines  rather  in  her  smile, 
The  promise  of  that  parting  Look 

"Which  breathed — "a  little  while." 

Hark !  hark  1  the  pulsing  sound  of  hells 

Upon  the  ear  faint  falls, 
Our  holy  Mother  Church,  to  prayer 

Her  scattered  children  calls. 
Ah,  well  those  skies  may  loveliest  he 

A  reverent  Nature  paints, 
Which  summons  earth  with  heav'n  to  share 

The  fair  feast  of  All  Saints. 

A  few  soft  fleeces,  like  the  plumes 

Of  angel  wings,  brood  o'er 
The  hazy  line  where  earth  meets  heaven 

As  meets  the  main  its  shore; 


THE  NURSERY.  §9 

So  still  and  fair  they  float  and  lie, 

Their  lustrous  pearly  gleam 
Seems  caught  from  those  bright  gates  that  shone 

On  Bunyan's  closing  dream. 

And  gazing,  filled  with  thoughts  like  these, 

In  heaven's  translucent  blue, 
Kings,  Prophets,  Priests,  and  Martyrs  seem 

To  gather  on  the  view. 
Her  scroll-like  mists  the  Past  unrolls, 

And  sacred  legends  shine 
With  records  from  the  Book  of  Life, 

In  characters  divine. 

Yon  gilded  cloud  is  like  the  harp 

The  poet-king  bent  o'er, 
And  with  his  psalmistry  inspired, 

He  sweeps  the  strings  once  more; 
The  kneeling  cherub,  whose  fair  brow 

Lifts  up  adoring  praise, 
Is  he  whose  trusting  "  Here  am  I" 

Sounds  sweet  from  distant  days. 

That  joyous  look  is  his  whose  songs 

Of  Lamentation  moan 
On  every  breeze,  fanned  o'er  the  wild 

Once  David's  glorious  throne ; 
The  "burden  of  his  sorrow's"  fall'n, 

Crowned  with  the  victor's  palm, 
"  Healed  of  his  hurt,"  he  asks  no  more, 

"  Is  there  in  Gilead  balm?" 

And  he,  the  herald,  whose  dark  eye 

Pilled  with  prophetic  ire, 
Warned  Israel  from  the  wrath  to  come, 

In  words  of  living  fire, 
Who,  given  grace  his  King  to  know, 

All  meekly  though  He  trod, 
Proclaimed  in  speech  whose  heaven-taught  flow 

Yet  heals—"  the  Lamb  of  God  !" 
8* 


90  THE  NURSERY. 

The  early  martyr  with  his  face 

M  As  of  an  angel,"  looks 
Upon  us,  smiling,  as  he  smiled 

When  all  of  earth  forsook ; 
And  he,  whose  tears  washed  out  the  stain 

Of  love  by  faith  forsaken, 
Stands  now,  through  suffering  perfect  grown, 

The  Church's  rock  unshaken. 

And  there,  the  great  Apostle,  who 

Through  far  isles  wandered,  shod 
With  Gospel  peace,  and  boldly  taught 

Proud  Greece  her  "unknown  God." 
Whose  glowing  zeal,  on  eagles'  wings 

Bathed  in  the  Eisen  Sun — 
Dared  all,  to  hear  in  heaven  at  last, 

The  Master  say,  "  Well  done  !" 

Yon  seraph  face  in  melting  blue, 

Whose  wondrous  lovely  eyes 
Have  caught  their  pure,  transcendent  hue 

From  light  beyond  the  skies, 
Is  his,  who  leaning  oft  to  rest 

The  Saviour's  heart  above, 
Well  learned  its  sacred  secrets  blessed, 

And  living  breathed  but  "  Love." 

The  eye  grows  dim  with  gazing,  while 

The  longing  heart  flows  o'er 
With  bliss,  like  that  the  exile  feels, 

Drawn  near  his  native  shore  ; 
Dear  faces  smile,  that,  bathed  in  tears, 

We  laid  beneath  the  sod, 
Loved  hands,  once  clasped,  are  waved  to  greet 

And  beckon  us  to  God. 

And  see, — th'  innumerable  host 

Still  on  the  vision  grow  I 
"A  cloud  of  witnesses,"  that  wreathes 

Heaven's  vault  with  win2;s  of  snow! 


THE  NURSERY.  Q-± 

Where  is  thy  victory,  0  Grave  ? 

And  where  thy  sting,  O  Death? 
Eternal  conquering  Life  reigns  here, 

I  feel  its  quickening  breath. 

Its  pulses  throb  witbin  my  soul, 

And  tell  me  that  to  die 
Is  but  the  groveling  entrance  dark 

To  immortality ! — 
Dear  Lord,  Thy  life  enkindle  now 

In  all  I     So  love's  constraints 
Shall  bring  us  safely  home  to  dwell 

Forever  with  Thy  Saints  1 

November  1st,  1867.  Latie. 


A  Parable. — "  Oh,  dear !  I  am  so  tired  of  Sun- 
day !"  So  said  Willie,  a  playful  little  boy,  who 
was  longing  for  the  Sabbath  to  be  over,  that  he 
might  return  to  his  amusements. 

"  Who  wants  to  hear  a  story  ?"  said  a  kind  friend 
who  was  present.  "  I,  sir,'*  "  and  I,"  "  and  I," 
said  the  children,  as  they  gathered  around  him. 
Then  he  told  them  a  parable.  Our  Saviour,  when 
he  was  on  earth,  often  taught  the  people  by  para- 
bles. 

The  parable  told  the  little  boys  was  of  a  kind 
man  who  had  some  very  rich  apples  hanging  upon 
a  tree.  A  poor  man  was  passing  by  the  house  of 
the  owner,  and  he  stopped  to  admire  this  beautiful 
apple-tree.  He  counted  these  ripe  golden  pippins 
— there  were  just  seven  of  them.     The  rich  owner 


92  THE  NURSERY. 

could  afford  to  give  them  away ;  and  it  gave  him 
so  much  pleasure  to  make  this  poor  man  happy 
that  he  called  him  and  said,  "  My  friend,  I  will  give 
you  a  part  of  my  fruit."  So  he  held  out  his  hand 
and  received  six  of  the  apples.  The  owner  had 
only  kept  one  for  himself. 

Do  you  think  the  poor  man  was  grateful  for  his 
kindness  ?  ISTo,  indeed.  He  wanted  the  seven 
pippins  all  for  himself.  And  at  last  he  made  up 
his  mind  that  he  would  watch  his  opportunity, 
and  go  back  and  steal  the  other  apple. 

"Did  he  do  that?"  said  Willie,  very  indignant. 
"  He  ought  to  have  been  ashamed  of  himself.  And 
I  hope  he  got  well  punished  for  stealing  that  apple." 

"  How  many  days  are  there  in  a  week,  Willie  ?" 
said  his  friend. 

"Seven,"  said  Willie,  blushing  deeply;  for  now 
he  began  to  understand  the  parable,  and  he  felt  an 
uneasy  sensation  at  his  heart — conscience  began  to 
whisper  to  him,  "And  ought  not  a  boy  to  be 
ashamed  of  himself  who  is  unwilling  on  the  seventh 
day  to  lay  aside  his  amusements?  Ought  he  not 
to  be  punished  if  he  will  not  remember  the  Sab- 
bath day  to  keep  it  holy?" 

It's  Very  Hard. — "  It's  very  hard  to  have  no- 
thing to  eat  but  porridge  when  others  have  every 
sort  of  dainty,"  muttered  Charley,  as  he  sat  with 
his  wooden  bowl  before  him. 

"  It's  very  hard  to  have  to  get  up  so  early  on 
these  bitter  cold  mornings,  and  work  hard  all  day, 
when  others  can  enjoy  themselves  without  an  hour 
of  labor!" 


THE  NURSERY.  93 

"It's  very  hard  to  have  to  trudge  along  through 
the  snow  while  others  roll  about  in  their  coaches  !" 

"  It's  a  great  blessing,"  said  his  grandmother,  as 
she  sat  at  her  knitting,  "  it's  a  great  blessing  to  have 
food,  when  so  many  are  hungry;  to  have  a  roof 
over  one's  head,  when  so  many  are  homeless ;  it's 
a  great  blessing  to  have  sight,  and  hearing,  and 
strength  for  daily  labor,  when  so  many  are  blind, 
deaf,  or  suffering !" 

"  Why,  grandmother,  you  seem  to  think  that 
nothing  is  hard,"  said  the  boy,  still  in  a  grumbling 
tone. 

"  No,  Charley,  there  is  one  thing  that  I  think 
very  hard." 

"  What's  that  ?"  cried  Charley,  who  thought  that 
at  last  his  grandmother  had  found  some  cause  for 
complaint. 

"  Why,  boy,  I  think  that  heart  is  very  hard  that 
it  is  not  thankful  for  so  many  blessings." 

A  Good  Father. — One  evening,  as  the  wind  was 
raging  and  howling  with  terrible  force,  shaking  the 
house,  and  making  timid  people  tremble  for  fear  of 
fire  or  other  accidents  that  might  befall  them,  a 
number  of  grown  persons  were  complaining  of  the 
wakeful  and  restless  night  they  had  endured  during 
the  recent  winter  storms.  A  little  boy,  who  had 
listened  unalarmed,  with  a  sweet,  beaming  trust  in 
his  face,,  said,  in  his  turn,  "  I  sleep  so  well  and 
sound  because  I've  got  such  a  good  Father.  I  know 
he  would  not  let  anything  happen  to  me.  If  the 
house  should  catch  lire,  he  would  take  me  right  up 
in  his  arms,  and  run  down-stairs  with  me,  and  I'd 
be  safe." 


94  THE  NURSERY. 

This  went  to  my  heart,  rebuked  the  fears  of  those 
who  tremble  and  toss  upon  restless  pillows,  when 
He  who  holds  the  winds  in  His  fist  is  their  Father 
and  friend.  The  remark  of  that  dear  boy  has  taught 
me  a  lesson  which  I  hope  to  remember.  When  I 
go  to  his  bedside,  after  he  has  been  asleep  for 
hours,  and  see  his  ruddy  cheeks  and  clustering 
ringlets,  and  I  watch  his  peaceful,  innocent  expres- 
sion, and  listen  to  his  gentle  breathing,  knowing, 
as  well  as  I  do,  that  he  is  a  timid  child,  often  flying 
with  fear  from  trifling  causes  of  alarm,  then  I  feel 
how  deep  and  prevailing  must  be  his  trust  in  a 
father's  loving  heart  and  strong  arms,  to  cause  such 
dreamless  slumbers  amid  howling  winds  and  storms. 
Cannot  the  experienced  Christian  learn  a'  lesson 
even  from  a  babe's  lips?  Ought  we  not  to  rest 
peacefully  amid  causes  of  alarm,  because  we  "  have 
got  such  a  good  father ?" — Church  Register,  Mobile, 
Ala. 

"How to  Manage  Precocious  Children. — Many 
of  the  most  prominent  children  are  sacrificed  to  a 
desire  to  bring  them  forward  in  advance  of  other 
children,  and  this  desire  is  stimulated  by  natural 
instincts.  Every  living  creature  rejoices  in  the  use 
of  the  faculties  which  God  has  given  it,  '  as  a 
strong  man  to  run  a  race.'  The  boy  whose  muscles 
are  well  developed  will  never  keep  still,  but  is 
ready  for  anything,  good  or  bad,  in  whic)i  he  can 
stir,  himself.  To  such  a  one  study  is  a  punish- 
ment. 

"But  the  boy  whose  muscles  are  feeble,  and  whose 
brain  is  largely  developed,  sits  still  and  reads,  and 


THE  NURSERY.  95 

the  appetite,  of  course,  conforms  to  the  kind  and 
amount  of  exercise.  If  he  wastes  his  muscles  in 
exercise,  his  appetite  will  demand  the  muscle-mak- 
ing nitrogen  to  supply  the  waste.  If  he  wastes  the 
phosphorus  of  the  brain  by  study,  he  will  desire 
phosphatic  food  to  restore  it.  While  the  fat  and 
stupid  boy,  who  has  neither  muscle  nor  brain,  will 
crave  carbonaceous  articles  to  feed  his  stupidity; 
and  indulgence  in  these  appetites  will  of  course 
increase  the  peculiarity. 

"  I  have  seen  the  little  kingbird,  after  an  hour  of 
extraordinary  exertions  in  driving  from  the  neigh- 
borhood an  intruding  hawk,  devote  the  next  hour 
to  catching  bees  and  hornets,  which  abound  both 
in  nitrate  and  phosphates,  as  a  means  of  restoring 
his  muscular  and  vital  energy.  The  bird  is  safe  in 
following  his  inclinations,  living  as  it  does  accord- 
ing to  natural  laws ;  and  having  no  abnormal  de- 
velopment of  faculties,  and  no  abnormal  appetites, 
it  can  eat  what  it  desires,  and  as  much,  with  perfect 
impunity. 

.  "But  the  child,  changed  in  its  condition,  as  it 
may  be  by  the  ignorance  and  folly  of  its  parents, 
even  before  its  birth,  is  abnormally  developed,  and 
of  course  has  abnormal  appetites.  Indulging  these 
appetites,  in  case  of  precocity  of  the  brain,  of 
course  increases  the  excitement  of  the  brain,  and 
the  result  is  inflammation  and  premature  death. 

"A  child  with  a  precocious  brain,  or  who  is  very 
forward,  to  use  the  common  expression,  is  of  course 
more  liable  to  dangerous  diseases  of  the  brain  than 
other  children ;  but  if  parents  would  give  the  sub- 


96  THE  NURSERY. 

ject  thought,  and  use  their  reason  in  this  as  in 
other  less  important  matters,  these  diseases  might 
generally  be  warded  off. 

"If  our  eyes  have  been  overworked,  or  are  weak 
and  liable  to  inflammation,  we  avoid  overusing 
them,  especially  in  the  strong  light,  and  if  so  in- 
flamed that  too  much  light  and  all  use  of  them 
gives  pain,  we  shut  out  light  altogether,  and  give 
them  rest  till  they  recover.  Both  light  and  seeing 
are  pleasant  to  the  eyes  in  health,  and  absolutely 
necessary  to  give  them  health  and  strength,  but 
when  diseased,  are  both  alike  injurious,  and  we 
avoid  the  influence  of  both  till  they  recover.  And 
when  only  weak,  and  not  absolutely  diseased,  we 
are  careful  to  have  the  light  or  use  the  eye  only 
moderately  or  carefully.  So  of  any  other  organ 
or  faculty — that  which  is  necessary  to  it  in  health 
must  be  carefully  used  in  tendency  to  disease. 

"Apply  this  principle  to  a  precocious  braiii.  The 
brain  is  as  dependent  on  appropriate  exercise  and 
a  supply  of  phosphorus  in  health  as  is  the  eye  on 
exercise  and  light ;  and  as  we  withdraw  the  exer- 
cise and  light  in  weakness  and  disease,  so  should 
we  allow  the  brain  rest  from  exercise  and  phos- 
phatic  food  in  case  of  disease  and  premature  de- 
velopment." 


Ri^ht. 

Yes,  right  is  right,  since  God  is  God, 
AncLright  the  day  must  win  : 

To  doubt  would  be  disloyalty, 
Tu  falter  would  be  sin. — Father. 


THE  SICK-ROOM.  97 


Hymn. 

We  thank  Thee,  Lord,  for  this  fair  earth, 

The  glittering  sky,  the  silver  sea ; 
For  all  their  beauty,  all  their  worth, 

Their  light  and  glory  come  from  Thee. 

Thanks  for  the  flowers  that  clothe  the  ground, 

The  trees  that  wave  their  arms  above, 
The  hills  that  gird  our  dwellings  round, 

As  Thou  dost  gird  Thine  own  with  love. 

Yet  teach  us  still  how  far  more  fair, 

More  glorious,  Father,  in  Thy  sight, 
Is  one  pure  deed,  one  holy  prayer, 

One  heart  that  owns  Thy  Spirit's  might. 

So,  while  we  gaze  with  thoughtful  eye 

On  all  the  gifts  Thy  love  has  given, 
Help  us  in  Thee  to  live  and  die, 

By  Thee  to  rise  from  Earth  to  Heaven. 

llyynnologia  Christiana. 


THE  SICE-EOOM. 


This  should  be  a  well-ventilated  apartment,  and 
scrupulously  clean.  Everything  in  it  should  wear 
an  air  of  cheerfulness,  quietude,  and  comfort. 
There  should  be  no  loud  talking  or  whispering, 
but  the  voice  should  be  carefully  attuned  to  a 
moderate,  and,  if  possible,  musical  key, — that  is, 
without  discords.  If  the  voice  is  naturally  harsh, 
modulate  it  as  far  as  practicable.  Avoid  creaking 
shoes,  hasty,  nois}^  movements,  or  impatience  of  any 

9 


98  THE  SICK-ROOM. 

kind.  Wear  slippers,  move  slowly,  quietly,  care- 
fully, not  cliimsHy,  so  as  to  upset  chairs  or  throw 
down  tongs. 

Quiet,  patience,  watchfulness,  tenderness,  with 
regular  and  prompt  attention  to  the  directions  of 
the  attendant  physician,  are  absolutely  necessary  in 
a  good  nurse.  Kindness,  gentleness,  and  tender- 
ness in  handling  the  patient,  are  most  important. 
Admit  no  company  in  cases  of  serious  sickness, 
only  those  who  are  capable  and  disposed  to  aid 
you  in  the  discharge  of  your  duties.  Friends  will 
take  no  offense  at  the  exclusion,  but  will  readily 
approve  of  such  a  course. 

In  some  cases  cheerful  company  may  be  occa- 
sionally beneficial, — when  the  spirits  are  morbidly 
depressed, — cheerful,  pleasant  company  can  do  no 
■harm  for  a  reasonable  time,  and  may  be  of  service. 

The  apparel  as  well  as  the  bedclothes  should  be 
frequently  changed,  especially  in  case  of  fevers. 

Bathing  is  very  essential,  both  to  the  comfort 
as  to  the  recovery  of  the  sick.  Without  this,  the 
effluvia  and  perspiration  emitted  through  the  pores 
of  the  skin  will  close  them  and  poison  the  already 
enfeebled  system,  thus  barring  recovery.  If  the 
patient  is  too  feeble  to  be  placed  in  the  bath,  spong- 
ing with  tepid  water  will  answer.  If  this  cannot 
be  done  throughout  at  once,  do  it  gradually,  as  the 
patient  is  able  to  bear  it. 

I  h&ve  known  patients  become  fifty  per  cent,  bet- 
ter immediately  after  a  comfortable  bath,  even  by 
gradual  sponging. 

Humor  your  patient  too,  as  far  as  at  all  consist- 


THE  SICK-ROOM.  99 

ent  with  safety,  endeavor  to  draw  off  the  thoughts 
as  much  as  possible  from  the  state  of  suffering. 
Never  tell  the  sick  disagreeable  or  alarming  news, 
especially  of  deaths. 

Physicians  generally  disapprove  of  acquainting 
patients  witr?  their  real  state,  when  that  state  is 
supposed  to  be  bordering  on  a  fatal  result.  But  it 
is  not  at  all  consistent  with  a  conscientious  concern 
for  the  eternal  welfare  of  a  friend  or  relative  to 
suffer  him  to  die  without  knowing  his  nearness  to 
the  judgment-seat  of  his  Maker.  If  it  gives  alarm 
merely,  it  is  not  a  needless  alarm  ;  a  neglect  of  this 
duty  is  akinto  murder  of  the  soul. 

How  will  you  meet  such  friend  at  the  great  day 
of  accounts,  knowing  that  you  might  have  afforded 
him  an  opportunity  of  making. his  peace  with  his 
God,  and  did  not  do  it,  lest  you  might  possibly 
shorten  his  mortal  existence  a  few  moments  in 
order  to  save  him  for  eternal  life  ? 

When  it  pleases  the  Maker  of  all  to  take  back 
the  dear  one  you  received  as  a  loan  from  Him,  try 
and  consider  that  it  is  for  the  best.  Be  sure  God, 
who  is  a  God  of  love  and  kindness,  would  not  have 
afflicted  you  but  as  a  tender  father.  Trust  that 
your  dear  one  is  in  the  blessed  presence  of  the 
Saviour.  That  his  blessed  angel  bore  him  ten- 
derly and  lovingly  to  that  glorious  land  "  where 
tears  are  wiped  from  every  eye  and  sorrow  is  un- 
known." Strive  rather  to  render  your  life  more 
pure  and  holy  every  day,  that  you  may  attain  to 
that  heavenly  mindedness  without  which  you  are 
not  a  fit  companion  for  the  blessed  and  holy,  in 


100  THE  SICK-ROOM. 

whose   company  your  dear  one,  "  gone  before," 
rejoices. 


Diet  for  the  Sick-Room. 

Wine-whey.  —  Boil  a  pint  of  new  milk,  and 
while  boiling  pour  in  a  glass  of  white  wine.  Let 
it  boil  a  second  time,  strain  out  the  curds,  and  the 
whey  is  ready.  Add  sugar,  nutmeg,  or  spice  of 
any  kind  you  like. 

Beef-tea. — Cut  up  into  small  slices  half  a  pound 
of  beef,  cover  it  with  cold  water  in  a  porcelain 
stew-pan,  and  allow  it  to  simmer  till  the  beef  is 
done.  Skim  it  well,  and  it  is  ready  for  use.  Sea- 
son it  with  salt  and  pepper  as  the  patient  likes. 
Some  put  the  beef,  after  cutting  up,  into  a  wide- 
mouthed  bottle,  cork  it  tight,  and  place  the  bottle 
in  a  kettle  of  cold  water,  and  boil  it  till  the  beef  is 
done.  This  is  a  very  good  way,  but  the  first  is 
equally  as  good,  and  much  more  quickly  prepared; 
besides  that,  the  bottle  is  very  apt  to  break,  and 
the  work  all  to  be  done  over  again,  while  the 
patient  is  languishing  for  the  nourishment.  It  is 
apt  to  require  several  hours  to  make  the  beef-tea  in 
the  bottle. 

Rice  Flummery. — Boil  a  pint  of  new  milk  with  a 
stick  of  cinnamon ;  moisten  a  small  teacupful  of  rice- 
flour  with  a  little  milk  or  water,  to  the  consistency  of 
paste;  add  it  to  the  boiling  milk,  and  having  sweet- 
ened it  to  your  taste,  pour  it  into  a  mould;  let  it 
get  cold,  and  then  turn  it  out  on  a  glass  dish.    Eat 


THE  SICK-ROOM.  101 

it  with  cream  or  preserves.  This  is  excellent  diet 
for  an  invalid,  especially  if  afflicted  with  diar- 
rhoea. 

Sago. — Boiled  to  a  jelly.  To  be  eaten  with  milk 
or  cream  and  sugar.    Season  to  suit  the  patient. 

Arrowroot. — Wet  a  spoonful  of  arrowroot  with 
a  little  water  into  a  paste,  then  pour  on  boiling 
water,  stirring  all  the  while  till  it  is  transparent. 
Season  to  please  the  patient.  Lemon-juice  and 
peel  makes  it  very  pleasant  with  a  little  sugar. 

Chicken-water. — Boil  a  young  chicken  till  the 
meat  drops  from  the  bone.  Season  the  water  with 
a  little  salt,  pepper,  and  thyme. 

If  you  wish  soup,  add  a  little  rice  at  the  first, 
and  a  small  sprig  of  thyme.  A  little  milk  im- 
proves it. 

Rice  Gruel. — Boil  a  cup  of  new  milk,  and 
thicken  it  with  a  little  rice-flour.  Add  sugar  or 
salt,  as  the  patient  likes. 

Barley  Milk. — Boil  the  barley  in  milk,  with  a 
stick  of  cinnamon,  or  a  little  grated  lemon-peel. 
A  spoonful  of  barley  to  a  cup  of  milk,  or  half  a 
pint.  • 

Barlei-water  is  excellent  for  a  weak  stomach. 

Toast-water. — Toast  a  piece  of  light  bread  very 
brown,  put  it  in  a  tumbler,  and  fill  it  with  cold 
water. 

Frozen  Cream. — Pure  sweet  cream,  with  very 
little  sugar ;  flavored  to  suit  the  patient. 

Baked  Apples,  simply  with  the  skins  on.  To 
be  eaten  cold. 

A  simple  cerate  to  dress  blisters  with  is  made 
9* 


102  THE  SICK-ROOM. 

of  equal  parts  of  lard,  mutton-tallow,  beeswax, 
and  sweet  oil. 

Mustard  plasters  should  always  be  covered  with 
thin  muslin,  otherwise  it  adheres  to  the  skin,  and 
is  very  disagreeable. 

Mustard-baths  should  be  sufficiently  warm  to 
make  the  skin  red. 

Fly  Blisters  should  be  cut  at  the  lower  part,  but 
not  with  many  cuts.  The  skin  should  be  broken 
no  more  than  is  necessary.  They  should  be  washed 
with  a  very  soft  rag,  Castile  soap,  and  warm  water. 
The  soft  linen  rag,  with  the  cerate,  should  be  some- 
what larger  than  the  blister. 

Leeches. — Cut  holes  in  a  piece  of  soft  paper, 
place  it  over  the  skin ;  put  the  leeches  on  it.  They 
will  soon  find  the  skin,  and  take  hold.  Use  a 
sponge  and  warm  water  to  encourage  the  bleeding. 
To  stop  bleeding,  use  lint  on  the  bites. 


HOME.  103 


HOME. 


What  precious,  loving,  soothing  joys  cluster 
around  this  word !  Home  does  not  mean  merely 
a  house,  containing  the  requisite  number  of  apart- 
ments to  be  occupied  by  a  growing  family,  fur- 
nished comfortably,  or  elegantly;  home  is  too 
sacred  a  word  to  mean  such  things  as  these.  A 
word  so  heaven-derived  must  have  a  more  exalted 
signification.  As  its  glorious  prototype,  the  earthly 
home  must  mean  the  center  of  love,  joy,  peace, 
around  which  gather  the  loved  and  loving,  even 
as  the  blessed  angels  in  heaven  encircle  the  throne 
of  love  and  glory  eternal. 

Home  is  the  center  of  love, — woman's  paradise 
regained.  Here  her  Creator  has  ordained  the 
sphere  in  which  she  may  make  amends  for  the 
evils  she  has  brought  upon  her  race  by  listening 
to  the  subtle  enemy  of  souls.  Aided  by  the  gra- 
cious Redeemer's  all-powerful  grace,  those  in  the 
midst  of  whom  she  sits  the  center  of  love,  may  be 
restored  to  that  blessed  first  estate  from  which  the 
daring,  unholy  spirit  of  pride  and  rebellion  be- 
guiled her  unwary  obedience  from  her  just  and 
holy  and  beneficent  Creator.  What  a  glorious 
mission  is  this  !  What  folly,  what  madness,  then, 
to  abandon  it  for  the  poor  rewards  again  presented 
to  her  aspirations  by  that  same  spirit  of  malice 
and  impotent  presumption  who  first  brought  the 
curse  upon  her  race ! 


104  HOME. 

The  chosen  life-companion  of  the  man  who  in 
his  devotion  to  your  happiness  has  provided  you  a 
pleasant  domicile,  the  surrounding  of  his  home- 
center,  the  wife  of  his  love,  where  with  one  heart, 
one  will,  one  united  effort,  the  duties  and  interests 
and  rewards  of  a  rational  earthly  existence  may 
symbolize  that  celestial  state  of  being  for  which 
both  were  formed, — you  the  home-center,  or  wife, 
must  consider  yourself  as  occupying  a  mission  of 
love,  joy,  peace,  long-suffering,  gentleness,  good- 
ness, faith,  meekness,  temperance,  taking  care 
that  these  heaven-taught  virtues  shine  through 
and  regulate  everything  in  the  household. 

First,  to  the  husband,  she  should,  in  an  especial 
manner,  practice  all  these  ennobling  traits  of  a 
Christian  woman.  Love,  confiding  love,  should 
actuate  every  look,  word,  and  action.  Faith  or 
confidence  in  one,  will  create  faith  or  confidence 
in  the  other. 

The  wife  should  meet  her  returning  husband 
with  a  cheerful  smile  and  glad  welcome  under  all 
circumstances,  no  matter  how  seemingly  adverse, 
especially  after  the  toils  of  the  day,  when  many 
annoyances  may  have  made  the  spirit  unquiet, 
needing  the  composing,  comforting  voice,  and 
caress  of  love.  A  cold  or  thoughtless  repulse  at 
such  a  moment  may  lay  the  foundation  for  a  last- 
ing estrangement,  when  a  resolute  carrying  out 
of  a  firm  resolve  always  to  meet  him  with  a  loving 
smile  and  hearty  welcome,  will  be  sure  to  meet  with 
its  due  reward, — unwavering  love  and  rectitude  of 
conduct, — when  repulses,  frowns,  taunts,  or  sus- 


HOME.  105 

picions  may  alienate  and  drive  him  from  his 
home-center  of  love  and  happiness  to  other  re- 
sources not  so  true,  so  pure,  or  so  refining.  Make 
his  fancies  or  humors  your  study,  comply  cheer- 
fully with  them  all,  even  if  at  times  your  efforts  to 
please  are  not  appreciated  so  readily.  Persevere 
in  this  dutiful  course,  it  cannot  fail  to  convince 
him  of  the  correctness  of  his  judgment  in  the  choice 
of  that  precious  home-center  of  happiness  and  peace 
which  nothing  outside  of  that  home  can  ever  afford 
him  ;  consequently,  when  away  from  this  unfailing 
solace  and  comfort,  in  his  heart  of  hearts  will  ever 
abide  a  yearning  for  that  center  of  blessedness. 

Select  one  of  the  pleasantest  apartments  in  your 
dwelling  for  a  sitting-room  or  family  resort ;  here 
enthrone  yourself  as  the  cheerful  dispenser  of  every 
good  and  pleasant  thing,  to  husband,  children,  and 
guests,  not  forgetting  the  happiness  of  those  obedi- 
ent domestics  who  constantly  minister  to  your  com- 
fort and  satisfaction.  Always  have  a  sweet,  gentle 
word  and  look  for  them  while  in  attendance  on 
you  and  yours.  If  you  are  a  musician,  have  your 
instrument  here,  in  readiness  always  when  need 
be  to  enliven  the  household.  Perchance  here  may 
be  your  library,  containing  useful,  instructive,  and 
entertaining  books,  pictures,  too,  or  other  works 
of  art,  elevating  the  tastes  and  enjoyments  of  your 
children. 

Resolutely  eschew  cards,  as  they  are  apt  to  en- 
gender a  fondness  for  gaming,  and  we  all  know 
how  inclination  for  any  pleasure  deadens  a  sense 
of  wrong.  Battledoor,  and  other  innocent  pastimes, 


106  HOME. 

on  a  rainy  day,  may  be  introduced  with  advantage 
and  pleasure. 

Keep  this  apartment  always  bright,  cheerful,  and 
inviting  to  your  husband  and  children,  so  that 
wherever  wandering  they  may  ever  turn  to  this 
spot  as  their  refuge  of  peace,  happiness,  and 
rest, — yourself  the  center  of  attraction.  With  a 
very  little  attention,  if  your  household  is  well 
regulated,  the  whole  establishment  may  be  made 
bright  and  cheerful.  At  the  present  day  the 
custom  is  almost  universal  to  keep  the  doors  and 
window-shutters  closed,  to  avoid  fading  carpets, 
curtains,  etc.,  as  well  as  to  relieve  the  eye  from 
the  glare  of  the  sun.  Most  gentlemen  dislike  this 
custom.  Should  your  husband  partake  of  this 
aversion,  open  your  doors  and  shutters  at  once ; 
no  matter  about  the  fading  of  the  carpets  and 
curtains,  no  matter  about  the  glare, — please  your 
husband  at  all  events.  Never  drive  him  elsewhere 
to  enjoy  the  light  of  the  sun  or  the  free  circulation 
of  air.  Never  allow  him  so  plausible  an  excuse  to 
seek  for  comfort  elsewhere  than  at  home. 

Make  your  home,  indeed,  the  seat  of  love,  of 
peace,  of  enjoyment, — rational  enjoyment.  Here 
it  has  pleased  a  merciful  and  pardoning  God  to 
afford  to  sinful  woman  another  opportunity,  and 
higher  means,  of  rendering  to  her  Creator  in  this 
paradise  regained,  that  obedience  from  which 
she  fell.  And  if  she  places  her  trust  in  the 
divine  Redeemer  she  shall  receive  power  from 
on  high  to  accomplish  the  enduring  purpose  for 
which  she  was  originally  created,  to  secure  un- 


HOME.  107 

dying  bliss  to  herself  and  her  posterity,  and  the 
eternal  glory  of  God,  her  Creator. 

As  one  by  one  it  pleases  the  Giver  of  all  good 
to  increase  the  blessing  of  children,  so  should  in- 
crease the  care  and  vigilance  of  the  watchful 
mother  in  warding  off  the  beguiling  of  the  Evil 
One,  and  in  training  their  tender  minds  to  the 
love  and  service  of  their  Maker,  —  the  tender 
branches  to  cluster  and  cling  around  that  invig- 
orating Vine,  whose  eternal  Root  is  fixed  on  high, 
even  in  the  eternal  Throne.  Sure  and  steadfast  will 
be  their  growth  in  grace  if  so  trained  from  their 
earliest  capabilities;  for  what  saith  the  word  of 
God,  "Train  up  a  child  in  the  way  be  should  go, 
and  when  he  is  old  he  will  not  depart  from  it." 
This  injunction  is  given  to  parents  personally.  It 
does  not  mean  merely  sending  them  to  church  or 
Sunday-school ;  it  does  not  mean  the  ridding  one's 
self  of  personal  responsibility,  by  turning  these 
inalienable  duties  over  to  a  third  person,  however 
capable  that  person  may  be :  it  means  the  daily 
teaching  and  training,  by  one's  self,  by  the  mother 
especially,  of  one's  offspring  in  the  faith,  fear,  and 
love  of  God.  Devote  your  children  to  God  at 
the  earliest  possible  moment.  Place  them  at  once 
in  his  faithful  keeping ;  bear  them  ever  in  your 
arms  and  hearts  of  love  before  his  sight,  that  He 
may  never  forget  them  as  his  own,  so  shall  they 
be  safe  from  the  influence  of  evil.  Teach  them  as 
soon  as  possible  to  believe  in  his  ever-present 
Providence  and  care,  that  his  all-seeing  eye  is  ever 
upon  them,  so  will  the  gentle  Saviour  ever  fold 


108  HOME. 

them  in  his  arms  and  make  them  blest.  And 
when,  through  the  power  of  his  grace,  you  have 
done  your  duty  to  these  precious  souls  confided  to 
your  tender  care  and  training,  how  joyfully  will 
you  meet  them  all  in  those  blissful  mansions  pre- 
pared for  all  who  love  and  serve  their  ascended 
Lord !  Then,  indeed,  will  your  earthly  home  have 
proved  a  type  of  heaven,  where  faith  is  consum- 
mated in  bliss  in  the  Home  above. 

A  lovely  home,  such  as  I  have  described,  is  now 
within  my  personal  observation. 

Two  young,  earnest  Christians  were  united 
some  twelve,  years  ago, — a  home  of  Christian  love 
and  obedience  was  established.  Although  possess- 
ing the  means  of  almost  unlimited  affluence,  these 
true  hearts  could  not  be  drawn  aside  from  the 
duties  and  pleasures  of  their  Redeemer's  service; 
no  earthly  advantage  or  pleasure  could  divert  their 
minds  from  the  pursuit  of  those  enduring  treasures 
laid  up  in  heaven  for  the  servants  of  God.  Every 
rational  and  beautiful  adornment  makes  up  the 
surroundings  of  this  Christian  home,  and  earnestly 
do  its  inmates  strive  to  render  it  a  type  of  that 
glorious  home  above,  the  object  of  their  holy, 
earnest  aspirations.  Here  an  altar  is  raised  for  the 
daily  worship  of  their  Maker,  and  all  the  members 
of  the  circle  unite,  morning  and  evening,  in  this 
holy  worship.  Peace,  harmony,  and  love  abound 
throughout, — faith,  hope,  and  blessed  charity,  love 
to  God,  and  benevolence  to  man,  govern  and  adorn 
this  quiet,  rational  home. 

A  lovely  little  daughter  now  takes  her  mother's 


HOME.  109 

place  at  the  piano ;  morning  and  evening  the  pa- 
rents, little  ones,  and  domestics  surround  her,  and 
all  unite  in  praising  God.  A  sweet  strain  of  heaven- 
taught  music  arises  to  the  gates  of  heaven  from 
their  united  voices ;  six  lovely  children  of  God  pour 
forth  their  guileless  praise  from  spirits  daily  ripen- 
ing for  the  choirs  above.  Thrice  blessed  parents, 
what  bliss  is  yours  even'  in  this  uncertain  world! 
Yet  think  not,  admiring  reader,  that  no  trial  of 
faith  and  love  has  interrupted  the  happiness  of 
these  faithful  people.  First  the  softest  little  voice 
was  missing  at  the  family  altar,  and  the  angels 
bore  the  blessed  little  one  to  the  arms  of  the 
Saviour  she  loved  and  praised. 

Who  does  not  know  the  anguish  of  the  stricken 
mother's  heart?  Love  to  God  above  that  of  the 
child  soon  whispered  submission ;  yet  the  gentle 
Saviour  wept  at  the  grave  of  a  friend,  thus  sanc- 
tioning and  hallowing  the  tears  of  bereavement. 
But  the  rod  was  kissed, — still  trusting,  still  adoring 
and  loving,  she  walks  with  patience  and  with  faith 
the  road  that  leads  her  to  her  darling's  blest  abode. 
Scarce  was  the  bleeding  sorrow  healed,  scarce  were 
the  mourning  circle  accustomed  to  the  silence  of 
that  cherub  voice,  and  taught  to  know  it  still  in 
brighter  realms,  warbling  its  Saviour's  praise, 
when  again  was  the  rod  uplifted, — the  next  in 
guileless  innocence  is  taken  from  the  place  of 
praise  to  swell  the  strains  above  of  glory  to  the 
Lamb.  Again  the  rod  is  kissed, — the  submissive 
heads  are  bowed  in  love  and  adoration,  the  quiet, 
trusting  walk  resumed  of  duty  and  benevolence. 

10 


110  HOME. 

What  a  lovely  exhibition  of  the  power  of  faith  in 
the  promises  of  God  ! 

At  that  great  daj>-  when  God  will  make  up  his 
jewels,  think  yon,  gentle  reader,  the  blessedness, 
the  rewards  of  this  mother,  will  not  a  million  of 
times  outweigh  the  poor,  pitiful  triumph  of  her 
who  has  voluntarily  relinquished  these  glorious 
aspirations  for  the  vain  applause  of  the  world,  so 
soon  to  pass  away  !  Heed  not,  like  this  deluded  one, 
the  promptings  of  the  enemy  of  souls.  Aspire  not 
to  things  beyond  the  sphere  in  which  it  has  pleased 
your  Creator  to  assign  your  duties  and  your  joys. 
The  contented  fulfillment  of  those  legitimate  duties 
will  bless  you  with  far  more  elevated  and  pure  re- 
wards than  all  the  hollow  plaudits  of  the  world, 
when  you  may  have  abandoned  your  true  sphere 
in  life,  and  accomplished  all  your  ambition  pro- 
posed, more  difficult,  more  daring,  and,  as  you 
fondly  dream,  more  elevating  to  your  nature.  The 
elevation  thus  obtained  is  only  that  "bad  emi- 
nence attained  by  him  who  rebelled  against  his 
Maker,  and  fell  to  rise  no  more." 

In  this  age  of  ceaseless  advancement,  when  di- 
vine Christianity  is  steadily  lengthening  her  cords 
and  strengthening  her  stakes,  when  the  mighty 
revolutions  through  which  the  world  is  now  passing 
point  indubitably  to  the  second  advent  of  its  glori- 
ous Founder,  let  not  her  who  was  last  at  his  cross 
and  first  at  his  sepulcher,  her  whom  He  has  raised 
from  the  degradation  of  heathenism  and  placed 
with  the  noble  of  all  lands,  barter  her  precious 
birthright,  which  was  purchased  at  the  price  of  His 


HOME.  HI 

own  blood,  for  a  poor,  pitiful  mess  of  pottage,  pre- 
sented to  her  lips  by  the  same  evil  spirit  who  first 
deprived  her  of  her  innocence,  then  reduced  her 
to  the  state  of  an  outcast  from  paradise  and  the 
favor  of  her  beneficent  Creator. 

The  inspired  apostles  of  the  Lord  give  us  all 
necessary  guidance  in  fulfilling  the  will  of  our 
heavenly  Master.  St.  Paul  tells  us,  "  Let  the 
woman  learn  in  silence,  with  all  subjection.  But 
I  suffer  not  a  woman  to  teach,  nor  to  usurp 
authority  over  the  man,  but  to  be  in  silence;  for 
Adam  was  first  formed,  and  then  Eve  :  and  Adam 
was  not  deceived,  but  the  woman  being  deceived 
was  in  the  transgression." 

St.  Peter  also  saith,  "  Likewise,  ye  wives,  be  in 
subjection  to  your  own  husbands;  that  if  any 
obey  not  the  word,  they  also  may  without  the 
word  be  won  b}r  the  conversation  of  the  wives ; 
while  they  behold  your  chaste  conversation  coupled 
with  fear.  Whose  adorning  let  it  not  be  that  out- 
ward adorning  of  plaiting  the  hair,  and  of  wearing 
of  gold,  or  of  putting  on  of  apparel ;  but  let  it  be 
the  hidden  man  of  the  heart,  in  that  which  is  not 
corruptible,  even  the  ornament  of  a  meek  and  quiet 
spirit,  which  is  in  the  sight  of  God  of  great  price. 
For  after  this  manner  in  the  old  time  the  holy 
women  also,  who  trusted  in  God,  adorned  them- 
selves, being  in  subjection  unto  their  own  hus- 
bands :  even  as  Sara  obeyed  Abraham,  calling 
him  lord:  whose  daughters  ye  are,  as  long  as  ye 
do  well,  and  are  not  afraid  with  any  amazement. 
Likewise,  ye  husbands,  dwell  with  them  according 


112  ROME. 

to  knowledge,  giving  honor  unto  the  wife,  as  unto 
the  weaker  vessel,  and  as  being  heirs  together  of 
the  grace  of  life ;  that  your  prayers  be  not  hin- 
dered." 

I  am  well  aware  that  the  so-called  strong-minded 
portion  of  my  sex  will  call  me  pusillanimous  for 
thus  upholding  the  doctrine  of  woman's  subjection 
to  her  natural  superior;  but  I  beg  such  to  remem- 
ber me  as  being  a  firm  believer  in  the  revelations 
of  God  through  his  divine  Son,  our  Saviour,  Jesus 
Christ.  My  Counsellor  can  give  no  other  instruc- 
tions than  those  afforded  by  Him  and  his  own 
apostles,  at  the  same  time  praying  for  the  mercy 
of  God  to  "  those  rebellious"  into  whose  hands 
this  book  may  chance  to  fall,  that  they  may  be 
guided  into  the  way  of  truth  and  peace. 

Position  of  Woman. — "  The  order  of  the  uni- 
verse demands  headship :  the  head  of  Christ  is 
God,  the  head  of  man  is  Christ,  the  head  of  woman 
is  man.  The  peace  of  the  family  and  of  society 
depends  upon  the  recognition  by  woman  of  man's 
headship,  and  her  ready  acquiescence  in  it,  sub- 
mitting herself  to  the  revealed  will  of  God. 

"  The  question,  then,  which  the  Christian  woman 
will  ask  herself  is  not,  what  can  I  do  in  my  own 
judgment?  but,  what  has  God  assigned  me  to  do? 
Society  in  all  its  departments  is  of  his  organiza- 
tion, what  place  has  He  given  me  to  fill  in  it? 
She  will  not  engage  in  vain  efforts  to  set  aside 
God's  ordinances,  but  will  rejoice  in  the  honor 
wherewith  the  Son  of  God  has  honored  her,  in  that 
her  nature,  in  its  distinctive   features,  sets   forth 


HOME.  113 

forms  of  the  divine  character  that  could  in  no 
other  way  be  so  fittingly  expressed:  gentleness, 
patience,  humility,  submission.  These  are  hateful 
words  to  the  '  strong-minded,'  but  they  signify 
virtues  dear  to  God. 

"  If  any  Christian  woman,  with  her  Bible  in  her 
hand,  have  been  deluded  into  following  such 
leaders,  they  are  like  to  find  ere  long  that  they 
have  been  playing  into  the  hands  of  the  most  bitter 
enemies  of  their  Lord,  and  opening  gates  to  sen- 
sualism, which  they  can  never  again  close." — 
Churchman,  Hartford,  Conn. 


"The  Epistle  to  the  Romans  teaches  that  all  men 
are  sinners,  in  many  cases  from  ignorance  of  what 
is  right,  and  in  many  from  stress  of  temptation,  so 
that  neither  Greek  nor  Jew  can  boast  of  his  own 
righteousness.  For  it  is  not  "  by  works  of  right- 
eousness" that  we  are  to  be  considered  and  treated 
as  righteous  persons,  but  through  a  "  faith  that 
works  by  love;''  that  faith  or  belief  which  is  not  a 
mere  intellectual  conviction,  but  a  controlling  pur- 
pose or  spiritual  principle  which  habitually  con- 
trols the  feelings  and  conduct.  And  so  long  as 
there  is  this  constant  aim  and  purpose  to  obey 
Christ  in  all  things,  mistakes  in  judgment  as  to 
what  is  right  and  wrong  are  pitied,  "  even  as  a 
father  pitieth  his  children,"  when  from  ignorance 
they  run  into  harm.  And  even  the  most  guilty 
transgressors  are  freely  forgiven  when  truly  re- 
pentant and  faithfully  striving  to  forsake  the  error 

10* 


114  HOME. 

of  their  ways.  Moreover,  this  tender  and  pitying 
Saviour  is  the  Almighty  One  who  rules  both  this 
and  the  invisible  world,  and  who  "from  every  evil 
still  educes  good."  This  life  is  but  the  infant 
period  of  our  race,  and  much  that  we  call  evil,  in 
his  wise  and  powerful  ruling  may  be  for  the 
highest  good  of  all  concerned. 

"The  blessed  Word  also  cheers  us  with  pictures 
of  a  dawning  day  to  which  we  are  approaching, 
when  a  voice  shall  be  heard  under  the  whole 
heavens,  saying,  "Alleluia" — "the  kingdoms  of 
this  world  are  become  the  kingdoms  of  our  Lord 
and  of  his  Christ,  and  he  shall  reign  for  ever  and 
ever."  And  "a  great  voice  out  of  heaven"  will 
proclaim,  "  Behold,  the  tabernacle  of  God  is  with 
men,  and  he  shall  dwell  with  them,  and  they  shall 
be  his  people.  And  God  himself  shall  be  with 
them,  and  be  their  God.  And  God  shall  wipe 
away  all  tears  from  their  eyes;  and  there  shall  be 
no  more  death,  neither  sorrow,  nor  crying;  neither 
shall  there  be  any  more  pain  ;  for  the  former  things 
are  passed  away." 

"The  author  still  can  hear  the  echoes  of  early  life, 
when  her  father's  voice  read  to  her  listening  mother 
in  exulting  tones  the  poet's  version  of  this  millen- 
nial consummation,  which  was  the  inspiring  vision 
of  his  long  life-labors — a  consummation  to  which 
all  their  children  were  consecrated,  and  which 
some  of  them  may  possibly  live  to  behold. 

"  O  scenes  surpassing  fable,  and  yet  true  I 
Scenes  of  accomplished  bliss !  which  who  can  soft 
Though  but  in  distant  prospect,  and  not  feel 
His  soul  refreshed  with  foretaste  of  the  joy  • 


HOME.  H5 

"  Rivers  of  gladness  water  all  the  earth, 
And  clothe  all  climes  with  beauty ;  the  reoroach 
«^t  barrenness  is  past.     The  fruitful  field 
Laughs  with  abundance  ;  and  the  land  once  lean, 
Or  fertile  only  in  its  own  disgrace, 
Exults  to  see  its  thistly  curse  repealed. 

"  Error  has  no  place : 
That  creeping  pestilence  is  driven  away ; 
The  breath  of  heaven  has  chased  it.     In  the  heart 
No  passion  touches  a  discordant  string, 
But  all  is  harmony  and  love.     Disease 
Is  not ;  the  pure  and  uncontaminate  blood 
Holds  its  due  course,  nor  fears  the  frost  of  age. 

"  One  song  employs  all  nations;  and  all  cry, 
'  Worthy  the  Lamb,  for  he  was  slain  for  us  I' 
The  dwellers  in  the  vales  and  on  the  rocks 
Shout  to  each  other  ;  and  the  mountain-tops 
From  distant  mountains  catch  the  flying  joy; 
Till,  nation  after  nation  taught  the  strain, 
Earth  rolls  the  rapturous  hosanna  round. 

"  Behold  the  measure  of  the  promise  filled  ! 
See  Salem  built,  the  labor  of  our  God 
Bright  as  a  sun  the  sacred  city  shines  ; 
All  kingdoms  and  all  princes  of  the  earth 
Elock  to  that  light ;  the  glory  of  all  lands 
Elows  into  her :  unbounded  is  her  joy, 
And  endless  her  increase.     Thy  rams  are  there, 
Nebaioth,  and  the  flocks  of  Kedar  there  ; 
The  looms  of  Ormus  and  the  mines  of  Ind, 
And  Saba's  spicy  groves  pay  tribute  there. 

"  Praise  is  in  all  her  gates :  upon  her  walls, 
And  in  her  streets,  and  in  her  spacious  courts, 
Is  heard  salvation.    Eastern  Java  there 
Kneels  with  the  native  of  the  farthest  west ; 
And  ^Ethiopia  spreads  abroad  the  hand, 
And  worships.     Her  report  has  traveled  forth 


216  HOME. 

jlIUo  all  lands.     From  every  clime  they  come 

To  see  thy  beauty,  and  to  share  thy  joy, 

O  Zion  1  an  assembly  such  as  earth 

Saw  never,  such  as  Heaven  stoops  down  to  see  I'* 


Nothing  but  Leaves. 

Nothing  but  leaves !     The  spirit  grieves 

Over  a  wasted  life  ; 
Sins  committed  while  conscience  slept, 
Promises  made  but  never  kept ; 

Hatred,  battle,  and  strife, 
Nothing  but  leaves! 

Nothing  but  leaves  !     No  garnered  sheaves 

Of  life's  fair  ripened  grain, 
"Words,  idle  words,  for  earnest  deeds. 
"We  sow  our  seeds,  lo  !  tares  and  weeds, 

To  reap,  with  toil  and  pain, 
Nothing  but  leaves ! 

Nothing  but  leaves  I     Memory  weaves 

No  veil  to  cover  the  past, 
As  we  return  our  weary  way, 
Counting  each  lost  and  misspent  day, 

We  find  sadly  at  last 
Nothing  but  leaves  I 

And  shall  we  meet  the  Master  so? 

Bearing  our  withered  leaves  ? 
The  Saviour  looks  for  perfect  fruit ; 
"We  stand  before  Him  humbled,  mute, 

"Waiting  the  word  He  breathes, 
Nothing  but  leaves ! 


IF-A-IR-T     II. 


INTRODUCTORY  CHAPTER. 

"  Whether,  therefore,  ye  eat  or  drink,  or  whatsoever  ye  do,  do  all  to 
the  glory  of  God." — Cor.  x.  31. 

Doubtless  some  may  consider  this  au  extraor- 
dinary motto  at  the  commencement  of  this  part 
of  my  Counsellor,  before  they  have  time  to  see  the 
bearing  it  has  upon  the  subject-matter  in  hand, 
but  when  they  can  do  so  the  wonder  will  vanish. 

Suppose,  by  the  instructions  of  the  Counsellor,  a 
young  housewife  has  been  enabled  to  prepare  her 
meals  after  such  an  excellent,  acceptable  manner  so 
as  to  strike  the  eye  of  her  husband  agreeably,  just 
as  he  comes  to  the  table  and  lifts  up  his  hands  to 
ask  a  blessing,  will  not  his  heart  be  better  attuned 
to  thanks  and  praise  than  if  the  reverse  were  be- 
fore him  ?  Would  he  not  be  more  inclined  to  give 
glory  to  God,  not  only  for  this  happy  result  of  the 
wife's  efforts,  but  for  the  exemplary  wife  herself? 
AVill  not  the  wife  be  acting  for  the  glory  of  God 
when  she  has  produced  such  pleasant  and  pious 
feelings  in  her  husband?     Most  assuredly. 

But  another  may  ask,  How  can  it  be  for  the 
glory  of  God  that  your  housewife  is  instructed  to 
prepare  such  a  number  and  variety  of  expensive 

(lit) 


118  INTRODUCTORY  CHAPTER. 

dishes  ?  Is  not  this  rather  to  the  detriment  of  that 
holy  cause?  I  answer,  no.  And  let  the  objector 
first  ask  himself  this  question :  Who  created  and 
placed  in  the  reach  of  his  rational  creatures  all 
these  good  and  pleasant  things,  the  combination 
of  which,  according^  to  the  best  modes,  compose 
those  expensive  preparations  ?  "Was  it  not  our 
beneficent  Creator?  And  did  He  not  bless  us 
with  physical  and  moral  abilities  to  well  employ 
his  gifts  without  abusing  them  ?  And  what  possible 
reason  have  we  for  supposing  it  is  not  his  will  that 
we  should  use  them  in  the  most  agreeable  way  ? 
Surely  there  is  none. 

And  then  let  it  be  borne  in  mind  that  a  prudent, 
faithful  wife  will  never  prepare  such  expensive 
dishes  in  excess,  which  makes  the  sin,  but  will 
take  care  to  select  such  for  her  ordinary  table  as 
will  correspond  with  her  husband's  means.  She 
will  never  overstep  the  bounds  of  her  allotted 
funds  for  household  expenses ;  nay,  she  will  rather 
fall  within  them,  as  much  as  she  can,  consistently 
with  the  wishes  of  her  husband  and  the  reasonable 
enjoyment  of  the  gifts  of  God. 

From  these  prudent  savings  she  may  lay  by  the 
means  to  indulge  in  more  costly  preparations  for 
her  table  on  holy  days,  social  entertainments,  and 
bountiful  charities.  At  Christmas,  Easter,  and 
other  joyful  occasions,  wedding  entertainments,  etc. 
— these  are  surely  occasions  on  which  she  may  in- 
nocently employ  her  skill  and  ingenuity  in  render- 
ing her  table  an  object  of  rejoicing  and  praise;  a 
scene  of  rational  enjoyment,  where  all  the  superior 


INTRODUCTORY  CHAPTER.  \\§ 

endowments  of  mind  as  well  as  body  may  be  cher- 
ished and  invigorated;  where  good  will,  good  hu- 
mor, good  cheer  may  combine,  to  return  thanks  to 
the  bountiful  Giver  of  all  good  ;  where  the  eye  may 
be  entertained  with  beautiful  arrangements,  the 
soul  with  the  harmony  of  amiable,  social  feelings, 
as  well  as  the  taste  with  those  exquisite,  delicate 
combinations  of  the  bounties  of  Nature  she  has 
learned  so  well  to  perfect.  All  these  things  should 
be  so  enjoyed  as  to  redound  to  the  glory  of  God. 

Such  rules  as  the  following  will  be  found  profit- 
able in  housewifery : 

1.  Rise  early,  have  your  meals  at  regular  hours, 
and  be  punctual  in  engagements. 

2.  Keep  your  house  scrupulously  clean  and  reg- 
ularly aired  every  day. 

3.  Assemble  all  your  family  regularly,  morning 
and  evening,  to  praise  and  thank  God  for  His 
goodness. 

4.  Be  kind,  be  quiet,  be  cheerful,  be  forbearing 
and  forgiving. 

5.  Be  just  and  generous. 

Never  use  inferior  articles  of  food.  Buy  the  best 
flour,  butter,  lard,  bacon,  etc. 

An  inferior  article  will  spoil  your  cooking,  and 
be  sure  to  be  used  wastefully.  Bad  bread  will  be 
thrown  in  the  slops;  bad  butter  will  spoil  your 
cookery ;  and  you  are  apt  to  use  it  profusely,  so  as 
to  get  through  with  it, — so  with  all  other  inferior 
articles.  The  best  way  is  to  buy  the  best  and  use 
it  economically.     If  it  is  butter,  make  such  dishes 


120  BREAKFAST. 

as  will  not  require  it;  or,  use  those  which  do,  sel- 
dom. There  are  numbers  of  good  receipts  in  this 
book  not  needing  butter. 

Always  try  flour,  butter,  etc.  before  making  a 
purchase,  and  you  will  save  yourself  much  annoy- 
ance, as  well  as  discomfort  and  mortification.  You 
can  never  make  good  things  of  bad  ingredients. 

Accustom  your  daughters,  while  growing  up,  to 
aid  you  in  culinary  matters.  Take  care,  before  they 
marry,  that  they  know  how  to  perform  all  the  duties 
of  a  housewife.  Otherwise  they  may  be  unhappy, 
unprofitable  wives,  and  more  of  a  burden  than  a 
pleasure  and  comfort  to  their  husbands.  Do  not 
fancy  it  unrefined  for  young  ladies  to  enter  the 
culinary  domain.     No  duty  is  unrefined. 


BKEAKFAST. 


If  possible,  be  present  when  your  breakfast-table 
is  set, — at  least  for  some  time  after  you  have  in- 
stalled a  new  servant. 

It  will  prevent  carelessness. 

Take  care  that  every  article  is  wiped  with  a  fresh, 
clean  towel,  and  that  a  snowy,  glossy  cloth  is  laid 
to  receive  them. 

But  the  first  thing  to  be  observed  on  entering 
your  breakfast-room  should  be,  that  your  servant 
is  properly  and  neatly  attired ;  that  he  or  she  is 
bright  and  glossy  in  complexion, — silencing,  at  a 
glance,  the  suspicion  that  water  and  soap  were  lack- 
ing at  their  toilet  duties. 


BREAKFAST.  121 

Observe  that  the  hair  is  combed,  braided  or  tur- 
baned,  in  a  careful  and  tasteful  manner,  as  the  case 
may  be. 

Take  care  that  your  servants  are  provided  with 
a  basin  and  towel,  in  some  convenient  place,  that 
there  may  be  no  excuse  for  carelessness  in  this  im- 
portant particular. 

Be  sure  your  coffee-pot  and  teapot  are  scalded 
(inside)  with  boiling  water,  before  receiving  their 
destined  contents. 

Light  your  spirit-lamp  before  sitting  down. 

If  it  is  winter,  take  care  that  your  plates  and  dishes 
are  warmed.  Instruct  your  cook  to  dish  up  the  break- 
fast as  speedily  as  possible,  so  that  part  of  it  may  not 
be  getting  cold  on  the  table  while  the  rest  is  coming. 

A  number  of  dishes  should  be  brought  in  at  once 
on  a  waiter, — covered,  of  course,  from  the  air. 

Before  the  bell  is  rung,  see  that  every  requisite 
is  on  the  table,  as  it  is  invariably  considered  an 
evidence  of  poor  housekeeping  to  call  for  such  after 
the  family  are  seated. 

For  a  guest  to  do  this,  is  a  decided  indignity  to 
the  mistress  of  the  house;  and,  from  a  member  of 
the  family,  it  assumes  the  character  of  a  reproach. 
Avoid  these  mortifications  by  your  own  forethought 
and  regularity. 

As  soon  as  you  rise  from  the  table,  while  your 
servant  is  cleaning  the  knives  and  forks,  look  over 
and  count  your  spoons,  great  and  small.  If  any  of 
them  are  discolored  with  egg,  rub  them,  before  the 
final  washing,  with  a  little  fine  ashes,  or  wash  them 
in  soda  water. 

11 


122  BREAKFAST. 

Now  look  over  your  casters, — wipe  and  replenish 
them ;  then  your  sait-cellars.  Take  the  salt  out,  wash 
your  cellars,  rub  all  the  lumps  out  of  the  salt  in  a 
plate,  with  a  knife-blade,  fill  your  cellars  again, 
smooth  over  the  salt  with  your  knife-blade,  and 
see  that  the  salt-spoons  are  in  order. 

These  daily  duties  are  indispensable,  if  you  wish 
to  have  everything  in  order,  and  nothing  lost  by 
neglect. 

Now  call  in  your  cook,  and  make  all  necessary 
arrangements  for  every  meal  in  the  next  twenty-four 
hours.  Thus  you  will  be  relieved  of  much  house- 
hold duty,  and  secure  to  yourself  many  agreeable 
leisure  hours ;  that  is,  provided  your  cook  has 
been  previously  well  trained  and  taught, — other- 
wise, attend  as  much  as  possible  to  everything, 
rather  than  subject  your  husband  and  friends  to 
bad  cookery. 

Count  and  clean  your  silver  once  a  week,  as  well 
as  your  knives  and  forks.  Whiting,  mixed  with 
vinegar  and  water,  will  make  your  silver  very  bright. 
Polish  it,  when  dry,  with  a  soft,  old  cotton  rag  or 
buckskin.  Take  care  to  rub  also  with  whiting  the 
handles  of  your  knives. 

To  clean  Knives. — Take  a  bit  of  woolen  rag, 
scrape  over  it  some  rottenstone,  then  drop  on  it  a 
lump  of  pure  olive  oil  or  lard.  Rub  your  knives 
with  this  till  all  the  discoloration  is  gone,  then  wipe 
or  wash  them ;  after  which,  immediately  polish 
them  with  a  dry  flannel  and  whiting. 

Be  careful  to  wash  your  cups,  saucers,  etc.  in  good 
strong  soapsuds,  and  rinse  them  in  pure  water. 


BREAKFAST.  123 

Knives  that  you  do  not  use  every  day,  grease,  and. 
wrap  in  tissue-paper. 

Tour  dining-room  servant  should  be  provided 
with  at  least  two  dozen  cup-towels,  one  dozen  knife- 
towels,  and  half  a  dozen  dusters. 

Have  these  nicely  washed,  ironed,  and  locked 
up,  and  place  as  many  of  each  in  the  hands  of  your 
servant,  daily,  as  you  find  he  or  she  will  need. 

See  that  these  are  duly  returned  at  night,  washed 
and  ironed,  to  be  placed  with  their  fellows  under 
lock  and  key. 

•     The  duster  must,  of  course,  form  an  exception 
as  it  will  be  needed  early  in  the  morning. 

Count  all  your  towels  every  Monday  morning. 
All  that  have  been  in  use  during  the  previous  week 
should  be  washed  and  boiled  in  weak  lye.  This  is 
necessary  to  preserve  their  clear  complexion. 

Table-  and  bed-linen,  as  well  as  clothes  of  all 
kinds,  should  be  counted  weekly. 

To  clean  Brasses. — If  they  have  become  dark 
and  rusty,  rub  them  first  with  wet  brickdust,  and 
then  with  rottenstone  and  water;  after  which,  re- 
peat the  rubbing  with  a  dry  woolen  fag  and  dry 
rottenstone.  Turpentine  and  oils  or  acids  are  bad 
in  many  respects.     Never  use  them. 

Coffee. 

Choose  the  best  and  oldest  coffee.  Mocha  is  gen- 
erally considered  the  best,  but  old  Goyernment 
Java  is  worthy  to  contest  the  prize.  This,  however, 
is  a  matter  of  taste. 

Washing  coffee,  before  browning,  is  unnecessary, 


124  BREAKFAST. 

as  the  exterior  coating,  with  all  attached  to  it,  is 
removed  in  browning.  If  you  prefer  washing,  let 
the  coffee  become  thoroughly  dried  before  it  is 
browned.     Pick  out  all  the  stones. 

Instruct  your  cook  to  allow  no  other  duty  to  in- 
terfere while  she  is  engaged  in  browning  coffee.  If 
the  stirring  is  discontinued  for  awhile,  the  grains  at 
the  bottom  of  the  pan  become  brown,  while  those 
on  the  surface  are  still  uncolored.  Now  the  brown- 
ing must  continue  till  the  light  grains  become 
brown,  and  by  this  time  the  grains  first  browned  be- 
come black, — that  is,  burned  to  charcoal, — in  which 
remains  neither  strength  nor  taste.  In  such  a  case, 
would  it  not  be  quite  as  well  to  throw  away  one- 
half  of  your  coffee  before  browning  and  toast  the 
remainder  properly?     I  am  sure  of  it. 

Coffee  should  be  toasted  to  a  deep-brown  color, 
but  never  till  black.  "When  coffee  approaches  the 
right  degree  of  browning,  and  the  aroma  begins  to 
rise,  a  lump  of  butter,  as  large  as  a  hazel-nut,  should 
be  stirred  in,  to  arrest  its  escape.  As  soon  as  it  is 
done,  the  browned  coffee  should  be  put  away  in  a 
canister  witn  a  closely- fitting  lid.  If  all  is  ground 
immediately,  there  is  the  greater  reason  to  keep  it 
from  tbe  air,  as,  after  being  ground,  the  aroma  the 
more  easily  escapes. 

But  the  very  best  mode  of  making  coffee  is  to 
parch  and  grind  it  just  before  making. 

To  make  Clear  Coffee.  —  You  may  use  the 
white  of  an  egg  or  a  bit  of  isinglass.  Mix  your 
coffee  to  the  consistency  of  paste,  with  cold  water 
and  either  of  the  above  clarifiers,  then  pour  on 


BREAKFAST.  125 

boiling  water.  Allow  your  coffee  to  boil  twenty 
minutes  before  sending  to  table.  A  cupful  of 
ground  coffee  will  make  three  pints  of  the  beverage 
— a  cojfeecwp. 

A  French  strainer  makes  far  the  best  coffee,  and 
is  the  most  convenient. 

If  the  French  strainer  were  adopted  in  public 
houses  and  steamboats,  and  its  careful  management 
attended  to,  there  would  be  no  complaints  made, 
as  now,  of  bad  coffee.  It  is  a  common  thing  to 
hear  gentlemen  call  out,  "Here,  waiter,  if  this  is 
coffee,  bring  me  tea  ;  if  it  is  tea,  bring  me  coffee  !"     \/ 

If  a  proprietor  values  the  reputation  of  his  house, 
or  the  attractiveness  of  his  table,  he  should  give 
such  things  as  these  his  personal  attention  occasion- 
ally,—  instructing  his  housekeeper  according  to 
some  approved  mode  of  preparation  of  his  coffee, 
tea,  and  the  like.  Few  persons  enjoy  their  break- 
fast if  the  coffee  is  indifferent ;  and  where  it  is  known 
good  coffee  may  be  found,  there  the  guests  will 
gather. 

A  friend  comes  occasionally  to  take  a  cup  of  cof- 
fee with  the  author,  saying  "that  at- the  hotel  is 
horrid." 

To  have  your  coffee  in  perfection,  put  it  in  the 
strainer  about  an  hour  before  it  is  to  be  used.  As 
soon  as  it  is  dripped  it  should  be  transferred  to  the 
table  coffeepot  or  urn,  after  having  been  brought 
to  the  point  of  boiling.  The  pot  or  urn  should  be 
first  scalded  well.  If  your  company  is  large,  and 
you  have  but  one  strainer,  as  soon  as  the  portion 
prepared  is  removed  to  the  table  coffeepot,  empty 

11* 


126  BREAKFAST. 

out  the  grounds  and  put  in  afresh  supply  of  coffee, 
drip  it  as  before,  and  serve  a  second  expply:  it  will 
be  all  the  better  coming  in  wliikj  the  breakfast 
progresses. 

Be  very  careful  that  all  the  tins  belonging  to  your 
strainer  be  well  and  thoroughly  cleansed  in  hot 
soapsuds,  and  well  rinsed  in  clear,  clean  water,  then 
sunned.  If  water  is  allowed  to  remain  in  your 
strainer,  a-very  disagreeable  taste  is  imparted  to  the 
coffee.  It  should  be  put  away  dry.  A  kettle  lined 
with  porcelain  is  a  most  excellent  vessel  to  keep 
dripped  coffee  in  till  needed,  if  prepared  too  soon. 
Directions  generally  come  with  the  strainer. 

Your  urn  or  coffeepot  should  be  kept  with  the 
same  care  as  your  strainer, — clean,  dry,  and  well 
sunned  or  aired. 

If  you  wish  to  have  coffee  and  tea  in  perfection, 
supply  yourself  with  conveniences  to  prepare  them 
yourself  on  the  table.  If  you  use  gas,  it  is  very  easy 
to  obtain  a  drop-light  with  stands  for  the  urns  or 
coffeepots. 

If  you  do  not  use  gas,  use  a  spirit-lamp  for  the 

purpose. 

Tea. 

Green  or  black  tea,  to  be  drunk  in  perfection, 
must  be  made  with  boiling  water, — boiling  at  the 
time  of  being  poured  on  the  tea;  and  black  tea  is 
the  better  for  boiling  some  ten  minutes. 

Do  not  trust  this  operation  to  servants,  as  it  is 
very  common,  with  most  of  them,  to  believe  that 
water  once  boiled  is  boiling  water.  Although  the 
kettle,  on  boiling,  is  removed  from  the  fire  so  far 


BREAKFAST.  127 

as  entirely  to  stop  the  ebullition  of  the  water,  it  is 
thought  nevertheless  boiling  water,  and  tea  is  made 
of  such,  in  most  cases,  if  the  eye  of  the  mistress  is 
not  upon  it. 

Of  best  green  tea  three  teaspoonfuls  will  be  suf- 
ficient for  six  persons,  though  if  you  wish  tea  for 
one,  a  spoonful  will  be  needed.  For  black  tea  a 
larger  proportion  will  be  necessary,  perhaps  double. 

If  a  silver  teapot  is  used,  the  tea  should  first  be 
made  in  an  earthen  pot,  and  kept  at  boiling  heat 
near  the  fire  till  about  to  be  served ;  then  the  silver 
pot  should  be  scalded  with  boiling  wTater,  and  the 
tea  immediately  transferred  into  it  and  served. 

Three  things  it  would  be  well  to  avoid  in  tea, — ■ 
tea  of  inferior  quality,  weak  tea,  and  cold  tea:  un- 
less persons  desire  iced  tea, — then  it  should  be  well 
iced.     Tepid  tea  is  nauseous,  especially  if  weak. 

Chocolate. 

Grate  into  your  stewpan  two  ounces  of  chocolate 
or  cocoa,  add  sufficient  hot  water  to  make  a  smooth 
paste,  then  pour  on  it  a  pint  of  boiling  water.  Set 
the  stewpan  on  the  fire  and  let  it  boil,  stirring  it 
frequently ;  then  pour  on  it  half  a  pint  of  sweet  new 
milk.  Boil  again  for  ten  minutes,  and  it  is  ready 
for  use.  Add  sugar'and  cream,  if  you  like,  at  the 
table. 

Yapon. 

This  is  a  shrub,  growing  on  the  sand-banks  of  the 
coast  of  North  Carolina.  It  is  cut  in  August,  boughs 
and  leaves,  into  small  portions,  then  laid  in  the  sun 
till  partially  dried,  when  it  is  placed  in  a  heated 
brick  oven,  and  thoroughly  dried  and  browned. 


128  BREAKFAST. 

It  is  now  ready  for  use,  and  is  prepared  thus : 

Boil  a  large  handful  of  the  yapon  in  a  quart  of 

water  for  fifteen  minutes,  then  remove  it  to  your 

teapot,  and  drink  it  with  sugar  and  cream. 

The  flavor  is  very  pleasant, — very   much  like 

black  tea. 

Cream  and  Milk. 

Cream  for  coffee  should  be  taken  from  milk  of 
the  previous  night. 

In  summer  your  milk  should  be  kept  in  a  cool 
place,  if  not  on  ice,  so  as  to  have  it  sweet  for  coffee 
in  the  morning.  If  cream  is  sour,  it  is  not  fit  for 
coffee  or  tea. 

Boiled  milk  may  be  used  as  a  substitute,  though 
sweet  cream  is  far  preferable. 

Sugar. 

Clean,  clear  brown  sugar  is  very  good  in  coffee, 
but  for  green  tea  crushed  or  loaf  is  most  agreeable. 

Keep  your  sugars  well  covered,  as  often  a  dis- 
agreeable foreign  taste  is  given  to  your  coffee  or 
tea  from  substances  which  have  been  admitted 
through  carelessness. 

Butter. 

Your  butter  should  be  fresh  and  sweet.  If  you 
make  your  own  butter,  be  sure  and  press  out  all 
the  milk  and  wash  it  well  with  pure  water,  taking 
care  again  to  press  it  dry,  and  then  add  nice,  fine 
salt  and  a  little  powdered  white  sugar. 

Scald  your  butter-print  with  boiling  water,  and 
immediately  immerse  it  in  cold  water.  This  will 
prevent  the  butter  from  sticking. 


•    ; 

YEASTS.  129 


VAEIOUS  MODES  OF  PEEPAEING  YEASTS  AND 
BEEADS,  MUFFINS,  CAKES,  Etc. 

A  Mode  of  Originating  Yeast. 

Take  1  oz.  of  hops. 

"     4      "      white  sugar. 
"3      "      salt. 
"     8      "      flour. 
"     1  qt.  mashed  Irish  potatoes. 
"     3   "  cold  water. 
Simmer  the  hops  aud  water  together  till  the  water 
is  reduced  to  two  quarts  and  a  pint.     Then  strain 
and  divide  the  liquor,  placing  half  in  a  vessel  with 
the  flour,  sugar,  and  salt,  and  half  in  another  vessel 
containing  the  mashed  potatoes.   Beat  each  portion 
twenty  minutes,  when  stir  all  well  together,  and 
put  it  away  in  a  jug  to  ferment.    Shake  it  frequently. 
It  will  be  ready  for  use  in  twenty-four  hours.    Two 
tablespoonfuls,  or  half  a  gill,  will  be  sufficient  for 
a  quart  of  flour. 

Hop  Yeast. — Boil  a  handful  of  hops  in  a  pint  of 
water  till  reduced  one-third;  then  pour  your  hop- 
water,  while  boiling,  through  a  sieve  or  colander, 
on  two  large  spoonfuls  of  sifted  flour.  Stir  the 
mixture  till  smooth,  let  it  cool  to  the  warmth  of 
new  milk,  then  add  a  cupful  of  well-risen  yeast  and 
a  thimbleful  of  soda. 

Put  your  yeast  into  a  clean,  strong  jug,  well 
stopped,  in  a  cool  place.  If  you  have  no  very  cool 
place,  stop  it  loosely. 

Dry  Yeast. — After  making  your  yeast  as  above 
directed,  when  it  is  very  light  pour  it  into  a  tray 


130  YEASTS. 

of  sifted  corn-meal ;  make  it  into  a  very  stiff  dough, 
and,  if  in  winter,  set  it  to  rise  as  you  would  a  loaf 
of  bread,  and,  when  it  becomes  full  of  cracks,  it  is 
light ;  then  sift  meal  over  a  clean,  dry  tray,  scatter 
your  dough  loosely  over  it,  and  set  it  in  a  cool  place 
to  dry.  Stir  it  about  frequently,  and  have  it  to  dry 
as  quickly  as  possible,  or  it  will  be  either  sour  or 
mouldy.  When  thoroughly  dry,  put  it  in  a  paper 
bag,  and  hang  it  up  in  a  draught  of  air,  where  it  will 
be  dry.  If  it  is  in  summer,  scatter  the  dough  as 
soon  as  you  make  it,  as  it  may  sour  in  the  loaf 
before  spreading. 

I  have  instructed  all  my  neighbors  to  make  yeast 
cakes  in  this  way,  but  notwithstanding,  scarcely  a 
day  passes  that  some  one  of  them  does  not  send  to 
me  for  dry  yeast,  saying  that  theirs  is  sour.  This 
arises  from  carelessness  in  drying  their  yeast.  It 
should  be  stirred  about  frequently  while  drying, 
and  moved  to  a  dry  tray. 

Potato  Yeast. — Take  six  large  white  Irish  po- 
tatoes, wash  them  clean,  then  boil  them  till  soft  in 
two  quarts  of  pure  water.  Peel,  and  mash  them  to 
a  fine,  smooth  pulp ;  then  strain  a  quart  of  the  water 
in  which  they  have  been  boiled  (boiling  hot)  through 
a  sieve,  on  to  a  teacupful  of  sifted  flour.  Pour  a 
little,  at  first,  and  mix  it  smoothly  with  the  flour; 
then  add  the  whole  quantity.  Now  add  your  mashed 
potatoes,  a  good  spoouful  of  sugar,  and  last  of  all, 
after  the  mixture  is  cold,  a  teacupful  of  well-risen 
yeast.  Put  your  new-made  yeast  into  a  clean,  strong 
jug,  and,  having  corked  it  loosely,  set  it  in  a  cool 
place ;  or  you  may  use  less  water,  and  make  dry 
yeast,  as  before  directed. 


YEASTS.     .  131 

Make  fresh  dry  yeast  every  week.  It  is  said  that 
the  principle  of  fermentation,  in  yeast,  is  a  minute 
fungus  or  mushroom  with  vegetable  life,  and  when 
kept  too  long  in  a  dry  state  it  dies,  and  the  prin- 
ciple is  lost.  If  only  a  portion  of  these  mushrooms 
live,  your  bread  cannot  rise  to  the  full;  thus  many 
careless  or  ignorant  housekeepers  eat  inferior  bread. 

Always  save  a  portion  *of  your  yeast  to  begin  a 
new  batch  with. 

Sponge. — Suppose  you  wish  rolls  for  breakfast. 
About  six  o'clock  the  previous  evening  dissolve  a 
spoonful  of  dry  yeast  (for  every  quart  of  flour  you 
wish  to  use)  with  milk-warm  water,  in  some  con- 
venient vessel  with  a  cover,  add  flour  sufficient  to 
make  a  pretty  thick  batter,  and  set  the  mixture  to 
rise  till  nine  o'clock ;  then  make  up  your  rolls. 

If  your  cook  has  sufficient  time  to  make  fresh 
'potato  yeast  every  morning  after  breakfast,  and  if  she 
has  sufficient  judgment  and  care  to  keep  it  in  the 
proper  temperature,  she  may  furnish  you  with 
splendid  bread  and  rolls  for  breakfast  next  morning. 
It  is  only  for  the  convenience  of  the  thing  that  jug 
or  dry  yeast  should  be  at  all  made.  Neither  will 
make  as  perfect  bread  as  yeast  made  every  twenty- 
four  hours.  Save  a  little  each  time  to  begin  with 
next  morning. 

Fresh  Potato  Yeast. — Boil  two  good-sized  po- 
tatoes and  mash  them  smoothly,  pass  them  through 
a  colander;  then  pour  a  little  warm  water  on  them 
gradually,  stirring  till  well  mixed  and  blood-warm  ; 
then  add  a  spoonful  of  sugar  and  a  gill  of  yeast. 
Set  it  to  rise,  in  a  moderately  warm  place  in  winter, 


132  BREAD,  ROLLS,  MUFFINS,  ETC. 

and  a  cool  place  in  summer.  At  nine  o'clock  at 
night  make  up  your  bread,  as  in  Ko.  1  Premium 
Bread  of  this  book. 

My  Premium  Bread  No.  1. 

Sift  three  quarts  of  best  white  flour  into  a  tray 
or  pan ;  take  therefrom  three  spoonfuls  of  flour, 
and  scald  it  with  boiling  water.  Cool  this  paste 
with  three  spoonfuls  of  new  milk  and  a  little  cold 
water ;  then  add  an  egg,  a  tablespoonful  of  sugar, 
and  one  of  salt. 

Now  make  an  opening  in  the  center  of  your  tray 
of  flour,  pour  therein  the  above  mixture,  with  a  cup 
of  well-risen  yeast,  add  sufficient  water  to  form  a 
moderately  stiff  dough,  and  knead  it  well. 

The  water  should  be  blood-warm  in  cold  weather 
and  cold  in  summer. 

Put  your  bread  to  rise  in  a  tin  bucket  with  a 
closely -fitting  lid.  It  will  not  do  so  well  to  cover 
it  with  a  cloth  ;  in  this  case  a  thick,  hard  crust  will 
form  on  it,  which  must  be  taken  off,  and  this  is  a 
waste.  Besides,  in  the  covered  bucket  it  will  rise 
sooner  and  more  uniformly. 

By  long  practice  I  have  discovered  three  good 
tests  by  which  to  ascertain  when  bread  is  sufficiently 
light. 

1st.  It  should  be  at  least  twice  its  original  size. 

2d.  To  the  touch  it  should  feel  like  a  loosely- 
staffed  cotton  cushion. 

3d.  When  touched  suddenly  on  one  ^ide  it  should 
shake  throughout  the  whole  mass. 

ISTow  mould  out  your  loaves  or  rolls;  let  them 
© 


BREAD,  ROLLS,  MUFFINS,  ETC.  133 

rise  as  before,  with  the  three  tests.  Wet  them  over 
with  cold  water,  and  bake  immediately,  if  you  wish 
your  bread  sweet  and  in  perfection.  Delay  will 
render  it  tasteless  or  sour.     Bake  slowly. 

When  you  think  your  bread  is  done,  strike  it 
with  the  hand.  If  the  sound  is  hollow  and  clear, 
you  have  judged  rightly;  if  dull  and  heavy,  return 
it  to  the  oven,  as,  if  you  allow  it  to  become  cool,  it 
will  be  of  no  avail  to  attempt  its  completion, — your 
cake  is  inevitably  dough. 

Take  care  that  the  whole  is  covered  with  a  firm, 
light-brown  crust. 

Premium  Bread  No.  2. 

Is  made  by  the  same  process  as  the  other,  leaving 
out  the  sugar,  milk,  and  eggs. 

Twist  Loaf. 

Take  a  pound  of  well-risen  dough;  divide  it  in 
half.  Roll  each  piece  under  the  hands,  on  a  board 
or  table,  taking  care  to  have  them  large  in  the  cen- 
ter and  gradually  smaller  at  the  ends.  Each  piece 
should  be  about  ten  inches  long.  Cover  these  pieces 
of  dough  with  a  cloth,  and  leave  them  to  rise. 
When  ready  for  baking,  place  them  across  each 
other  thus : 


Then  twist  each  opposite  end  together,  beginning 
J2 


134  BREAD,  ROLLS,  MUFFINS,  ETC. 

from  the  middle  each  way,  when  your  twist  will  be 
complete,  thus ; 


Salt-Yeast  Bread. 

Quite  early  in  the  morning  beat  up  a  thick  batter 
of  flour,  warm  water,  salt,  and  a  couple  of  table- 
spoonfuls  of  Indian  meal.  Set  it  in  a  warm  place 
for  four  or  five  hours.  If  not  sufficiently  light,  stir 
it  and  set  it  to  rise  awhile  longer.  When  light, 
make  out  your  dough,  and  set  your  bread  to  rise  in 
a  Dutch  oven.  Bake  when  light.  This  yeast  will 
only  answer  for  summer. 

Six  Rolls. 

Put  a  quart  and  a  half  of  sifted  flour  into  a  tin 
bucket,  make  an  opening  in  the  center  of  the  flour, 
pour  into  it  a  cup  of  well-risen  yeast,  a  tablespoon- 
ful  of  sugar  and  half  the  quantity  of  salt,  with  a  pint 
of  milk  or  water.  Stir  till  a  smooth  batter  is  formed 
in  the  center  of  the  flour,  cover  it  with  flour,  and 
leave  it  to  rise  till  the  covering  of  flour  is  cracked, 
showing  it  to  be  light.  Now  knead  the  dough  and 
divide  it  into  rolls.  Put  them  in  a  deep,  well-greased 
pan,  and  suffer  them  to  rise  again  till  very  light. 
Bake  them  in  a  moderate  oven.  They  should  be 
of  a  light-brown  color  all  over.  Some  persons  add 
butter  or  lard.     A  small  teaspoonful  is  sufficient. 


BREAD,  ROLLS,  MUFFINS,  ETC.  135 

Bran  Bread. 

One  pint  of  bran. 

"     •  "       Indian  meal. 

"        "       wheat  flour,  middlings. 
Made  as  Premium  Bread  JSTo.  2. 
To  be  baked  thoroughly. 

A  thimbleful  of  soda  should  be  added  to  the 
dough. 

Lady  Rolls. 

One  quart  of  flour. 

One  spoonful  of  butter. 

One  egg. 

One  spoonful  of  white  sugar. 

One  cup  of  yeast  (well  risen). 

Half  teaspoonful  of  salt. 

Add,  as  in  No.  1,  milk  and  water  sufficient  to 
make  a  pliable  dough. 

Set  your  rolls  to  rise  overnight,  make  them  out 
quite  early  in  the  morning,  in  round  balls,  and  then 
roll  them  on  the  table  to  an  oval  form ;  cover  them 
to  rise  again  till  half  an  hour  before  breakfast,  when 
bake  them  in  a  slow  oven,  of  a  light-brown  color. 
Set  a  dish  cover  over  them  for  ten  minutes  to 
make  the  crust  soft,  if  you  prefer  it  so. 

Do  not  leave  them  in  the  oven  a  moment  after 
they  are  done,  or  they  will  become  hard  and  crusty. 

Rasped  Rolls 

Are  made  as  above,  but  allowed  to  be  more  deeply 
browned  on  the  top,  and  the  crust  partially  rasped 
off. 

These  rolls  are  very  handsome  on  a  supper-table, 
and  are  delicious.     They  should  be  served  cold. 


136  BREAD,  ROLLS,  MUFFINS,   ETC. 

Planters'  Bread. 

Two  quarts  of  best  white  flour. 

Six  eggs,  well  beaten. 

Oue  pint  of  sweet  cream. 

One  cap  of  well-risen  sponge. 

One  small  teaspoonful  of  salt. 

Two  teaspoonfuls  of  sugar. 

Mix,  and  manage  it  entirely  as  Premium  Bread 
No.  1 ;  then  bake,  in  two  greased  tins  or  earthen 
pans.  Or  you  may  bake  in  small,  square,  oblong 
pans,  as  rolls. 

Lemon  Biscuits. 

Three  spoonfuls  of  butter. 

Four  eggs. 

A  teacupful  of  sour  milk. 

Two  cups  of  white  sugar,  with  grated  lemon-peel. 

Flour  sufficient  to  make  a  soft  dough. 

Add  a  teaspoonful  of  soda  before  the  flour  is 
sifted,  and  pass  both  together  through  the  sieve; 
roll  out  thin  and  cut  them ;  then  bake  in  a  mod- 
erate oven. 

Breakfast  Buns. 

One  pound-of  flour. 

Quarter  pound  of  butter. 

Quarter  pound  of  sugar  (down  weight). 

With  rather  more  than  half  a  pint  of  light  sponge. 

Stir  the  butter  and  sugar  to  a  cream,  then  add 
the  sponge,  with  milk  sufficient,  when  poured  into 
the  flour,  to  make  a  soft  dough.  Let  the  dough 
rise,  then  knead  it  a  second  time ;  roll  it  out  an 
inch  thick,  and  cut  out  the  buns  with  a  ring  or 


BREAD,  ROLLS,  MUFFINS,  ETC.  137 

cake-cutter:  let  them  rise  a  second  time,  and  bake 
them  quickly.  When  done,  brush  them  over  with 
sugar  and  water,  and  sift  over  them  line  white  sugar. 

Sandwiches. 

Have  ready  a  first  quality  fresh  loaf  of  bread  and 
a  very  sharp  knife.  Butter  the  slices  before  cut- 
ting them  off  the  loaf, — it  will  butter  the  easier. 
Cut  the  slices  very  thin,  then  place  on  each  buttered 
slice  thin  shavings  of  cold  ham ;  roll  the  slices  up 
evenly,  and  place  them  in  a  plate  till  the  pile  is 
sufficiently  high. 

These  are  very  nice,  and  convenient  for  tea  or 
supper. 

Dixie  Rolls. 

Make  No.  1  bread.  When  well  risen,  divide  the 
dough  into  lumps  that  will  fill  a  teacup ;  roll  them 
out  into  round,  flat  cakes ;  double  them  in  half,  let 
them  lie  doubled  up  till  light,  then  wet  them  with 
cold  water,  and  bake  them  in  a  moderate  oven. 
This  will  be  an  oval  roll,  with  a  seam  lengthwise, 
which  gives  it  the  appearance  of  a  grain  of  wheat. 

Ring  Rolls. 

Mould  out  small  round  rolls ;  lay  them  in  rings, 
in  a  round  pan,  till  one  fills  up  the  center ;  let  them 
rise  well,  and,  after  wetting  them  with  cold  water, 
bake  them  in  a  slow  oven. 

Sponge   Muffins. 

One  quart  and  a  half  flour. 
Two  eggs. 

12* 


138  BREAD,  ROLLS,  MUFFINS,   ETC. 

One  teaspoonful  of  butter  or  lard. 

One  teaspoonful  of  sugar. 

One  teaspoonful  of  salt. 

One  cup  of  well-risen  yeast. 

Add  water  sufficient  to  make  a  soft  dough,  which 
will  admit  of  being  rolled  out  on  a  board  without 
sticking. 

This  quantity  will  make  four  muffins. 

Make  the  dough  out  into  round  balls,  and  flatten 
them  with  the  rolling-pin  till  about  the  thickness 
of  your  little  finger;  allow  them  to  rise  again  till 
twice  their  original  thickness ;  then  bake,  split,  and 
butter  them. 

These  are  excellent.     Serve  hot. 

Tough  Muffins. 

These  are  made  of  simple  bread  dough,  well  risen. 

Take  a  piece  of  dough  about  the  size  of  an  ordi- 
nary orange,  roll  it  out  flat,  say  as  thick  as  your 
little  finger,  cover  your  muffins  with  a  cloth,  and 
let  them  rise  till  quite  as  thick  again  as  at  first,  then 
put  them  to  bake  on  a  griddle  moderately  heated. 
Turn  them  frequently.  When  done,  split  them 
open,  and  butter  them  while  hot.  Serve  them  im- 
mediately. 

Egg  Muffins. 

Rub  one  teaspoonful  of  butter  into  a  quart  of 
sifted  flour,  then  add  three  half  pints  of  sweet  milk 
and  six  eggs  beaten  very  light ;  add  a  little  salt,  a 
teaspoonful  of  soda,  and  two  of  cream  of  tartar  or 
strong  vinegar.  If  you  have  buttermilk,  leave  out 
the  acids  above  mentioned.  Half  a  cupful  of  but- 
termilk will  be  sufficient  in  the  sweet  milk. 


BREAD,  ROLLS,  MUFFINS,  ETC.  139 

Scotch  Cakes. 

Two  quarts  of  flour. 

One  large  tablespoonful  of  butter. 

One  cup  and  a  half  of  milk. 

One  cup  of  well-risen  yeast. 

Two  eggs  and  half  a  teaspoonful  of  salt. 

Combine  all  these  ingredients  into  a  soft  dough 
overnight,  and  in  the  morning  early  roll  out  the 
dough  and  make  it  into  thin  biscuits,  of  any  size 
you  fancy.  Cover  them,  to  rise  a  second  time. 
When  light,  bake  them  quickty,  and  send  to  the 
breakfast-table,  quite  hot,  from  time  to  time. 

My  Favorite  Muffins 

Are  made  as  Scotch  cakes ;  then  divide  the  dough 
into  eight  pieces,  roll  them  into  round  balls,  flatten 
them  with  the  rolling-pin,  allow  them  to  rise  again, 
and  bake  them  in  a  moderate  oven.  When  done, 
— but  with  a  soft  crust, — split  them,  butter  them 
well,  and  send  them  to  table  hot,  in  quick  succes- 
sion, two  at  a  time. 

Sweet  Potato  Biscuits. 

To  half  a  pound  of  potatoes,  boiled,  mashed,  and 
strained  through  a  colander,  add  a  tablespoonful 
of  lard  or  butter,  a  teaspoonful  of  salt,  and  a  quart 
of  flour;  then  wet  these  up  with  as  much  milk  as 
will  make  a  pliable  dough  that  will  easily  be  rolled 
out  on  a  board.  When  rolled  out,  cut  your  cakes 
or  biscuits  with  a  cutter,  and  bake  them  in  a  quick 
oven ;  or  you  may  add  yeast,  and  set  them  to  rise. 
They  are  good  either  way. 


140  BREAD,  ROLLS,  MUFFINS,  ETC. 

Cottage  Bread. 

Make  a  quart  of  flour  into  a  moderately  stiff 
dough,  with  a  tablespoonful  of  butter,  one  of  sugar, 
one  egg,  and  a  cup  of  well-risen  yeast ;  as  usual, 
add  a  little  salt. 

Make  the  dough  into  three  cakes,  roll  them,  and 
set  them  to  rise.  When  light,  bake  them  in  a 
quick  oven. 

Short  Cakes. 

Mix  half  a  pound  of  lard  or  butter  with  a  pound 
of  flour,  add  a  little  salt,  and  water  sufficient  to 
make  a  moderately  stiff  dough.  Roll  it  out  several 
times,  doubling  it  up  in  the  intervals.  Finally,  roll 
it  out  into  a  sheet  the  usual  thickness  for  such 
cakes;  cut  them  either  round  or  square,  and  bake 
them  in  a  quick  oven. 

Buckwheat  Cakes. 

Make  a  very  thick  batter  of  buckwheat  flour  and 
water,  add  a  spoonful  of  yeast-meal  or  two  spoon- 
fuls of  well-risen  sponge ;  beat  it  a  great  deal  with 
a  wooden  spoon.  Set  your  jar  in  a  warm  place, 
where  the  batter  will  be  sure  to  turn  sour,  and  in 
the  morning,  just  before  you  begin  to  bake  your 
cakes,  add  a  cup  of  new  milk,  with  a  teaspoonful 
of  soda  in  it.     Bake  them  brown. 

If  ypu  do  not  like  soda,  keep  your  cakes  while 
rising  in  a  cool  place  in  summer,  and  in  a  moder- 
ately warm  place  in  winter.  Add  the  cup  of  milk 
in  the  morning  just  before  baking. 


BREAD,  ROLLS,  MUFFINS,  ETC.  141 

Brown  Flour  Cakes 

Are  made  in  the  same  way  as  buckwheat  cakes, 
with  addition  of  a  cup  of  Indian  meal  and  flour. 

Breakfast  Cream  Muffins. 

Beat  four  eggs  till  very  light,  and  stir  them 
gradually  into  a  quart  of  sour  cream,  with  flour 
sufficient  to  make  a  stiff  batter,  then  add  half  a 
teaspoonful  of  soda,  with  a  teaspoonful  of  salt,  and 
bake  them  in  muflin-rings. 

Southern  Biscuits. 

To  one  quart  of  flour  add  a  small  tablespoonful 
of  lard,  and  half  a  teaspoonful  of  salt.  Mix  the 
dough  with  water,  as  stiff  as  possible,  and  knead  it 
with  the  hands  till  pliable  and  smooth  ;  continue  to 
knead  it  till  it  pops  under  every  pressure  of  the 
hand.  This  is  a  test  of  its  lightness.  Then  make 
balls  of  the  dough  about  the  size  of  an  egg,  flatten 
them  on  the  board  with  the  rolling-pin,  prick  them 
in  the  center  with  a  fork,  and  bake  them  in  a  quick 
oven.  "When  the  edges  are  hard  they  are  done, 
otherwise  do  not  take  them  from  the  oven,  or  they 
will  be  undone  and  unwholesome. 

The  labor  of  making  these  biscuits  will  be 
lessened  by  using  the  machine  on  page  142,  which 
may  be  easily  made  by  an  ordinary  carpenter. 

Mix  the  dough  in  a  tray  with  the  hand,  then  put 
it  in  the  dough-trough  at  A,  turn  the  crank  C  with 
the  right  hand,  and  push  the  dough  toward  the 
grooved  cylinder  with  the  other.  The  dough  will 
pass  under  the  roller  or  cylinder  D  to  B;  then  re- 


142 


BREAD,  ROLLS,  MUFFINS,  ETC. 


verse  the  crank,  and  the  dough  will  return  to  A. 
Continue  this  operation  till  your  dough  is  very 
light,  and  make  the  biscuits  as  above  directed. 


The  cylinder  may  be  taken  out  to  clean. 

Crackers  made  in  this  way  are  very  nice,  if  the 
dough  is  rolled  out  thin,  and  the  crackers  baked 
crisply. 

Sitgrieves  Crackers. 

Rub  into  six  pounds  of  flour  one  pound  of  fresh 
butter,  then  wet  it  with  water  sufficient  to  make  a 
very  stiff  dough.  Knead  it  well  with  the  hands,  as 
in  the  foregoing  receipt,  or  pass  it  under  the  roller 
of  your  biscuit-machine  till  the  dough  becomes 
very  light  and  pliable.  If  very  light,  the  bulk  will 
be  increased,  and  there  will  be  heard  a  frequent 
popping  of  the  dough  as  it  is  worked. 

Another  way  to  test  its  lightness  is  to  dent  the 
dough  with  your  finger.  If  light,  the  dent  will 
disappear  on  removing  your  finger. 


BREAD,  ROLLS,  MUFFINS,  ETC.  143 

During  the  working  a  little  dry  flour  should  be 
added,  from  time  to  time,  as  you  double  up  the 
dough.  Cut  your  light  dough  into  two-inch  squares, 
roll  them  in  the  hand,  flatten  them  with  the  rolling- 
pin,  prick  them  in  the  center,  and  bake  them  in  a 
quick  oven. 

Cream  Biscuits. 

Take  a  quart  and  a  half  of  flour,  add  to  it  a  tea- 
spoonful  of  soda  and  one  of  salt,  put  it  in  a  tray, 
and  pour  in  the  middle  half  a  pint  of  rich  cream. 
If  not  sour,  add  a  tablespoonful  of  good  vinegar, 
then  knead  up  the  dough  well  with  milk  or  water 
sufficient  to  make  it  moderately  stiff.  Roll  it  out, 
and  cut  it  with  a  ring  or  cake-cutter.  Bake  the 
biscuits  in  a  quick  oven ;  do  not  allow  them  to  re- 
main till  hard. 

Soda  Biscuits 

Are  made  in  the  same  way,"  except  that  butter  or 
lard  is  used  instead  of  cream.  Soda  and  some  con- 
venient acid  are  necessary.  Good  cider-vinegar 
is  best;  three  spoonfuls  to  one  of  soda. 

Light  Biscuits 

Are  made  of  simple  bread  dough,  with  the  addition 
of  lard  or  butter.  Experience  must  decide  the 
quantity.  These  should  rise  the  second  time,  and 
be  baked  quickly,  after  wetting  with  cold  water. 

Crisp  Wafers. 

One  pint  of  flour  made  into  a  pliable  dough,  with 
one  egg,  a  spoonful  of  lard  or  butter,  and  milk  suf- 
ficient to  make  the   dough ;    a   sprinkle   of  salt. 


144  BREAD,   ROLLS,  MUFFINS,  ETC. 

Work  the  dough  well,  make  it  into  small,  round 
balls,  flatten  them  with  a  rolling-pin  to  the  thin- 
ness of  paper,  if  possible;  lay  them  in  the  wafer- 
irons,  and  bake  them  quickly; 

To  Make   Toast. 

Cut  your  bread  in  even  slices,  about  half  an  inch 
thick.  Have  a  clear  coal  fire ;  put  your  bread 
quite  near  it,  so  as  to  have  it  toasted  quickly. 
When  of  a  light  brown  turn  it ;  brown  in  like 
manner  the  other  side,  and  take  it  from  the  fire. 
If  you  desire  dry  toast,  it  is  ready  now;  but  if  but- 
tered toast,  dip  the  crusts  in  warm  water  quickly, 
butter  it,  and  send  it  to  table  hot.  To  be  used 
immediately,  or  it  becomes  hard  and  uninviting. 

If  you  wish  milk-toast,  have  ready  a  pan  of  hot 
milk  and  butter,  in  which  dip  your  slices  as  fast  as 
toasted  ;  lay  them  in  a  covered  dish  evenly,  and 
serve  at  once. 

Scalded  Crackers. 

Scald  a  dish  of  crackers  with  pure  boiling  water, 
let  them  stand  covered  for  a  few  minutes,  then 
take  out  one  at  a  time,  butter  it,  and  lay  it  in  a 
warm,  covered  dish  till  the  whole  are  buttered. 
Serve  immediately. 

Crackers  soaked  in  cold  water  and  buttered  are 
very  nice  for  tea  in  summer. 

Waffles. 

One  quart  of  flour. 
One  quart  of  milk. 
Six  eersrs. 


MUFFINS,   CAKES,  ETC.  145 

Quarter  of  a  pound- of  butter. 

Two  tablespoonfuls  of  good  light  yeast. 

Mix,  and  beat  all  these  ingredients  well  together, 
and  set  the  waffles  to  rise  at  twelve  o'clock  in 
the  day,  for  tea  at  seven.  If  for  breakfast,  mix 
overnight. 

If  pains  be  taken  to  beat  the  eggs  well,  so  that 
they  are  very  light,  the  waffles  may  be  compounded 
just  before  baking,  without  yeast. 

Rice  Waffles  No.  1. 

One  cup  of  boiled  rice,  or  rice-flour. 

One  quart  of  milk. 

One  teaspoonful  of  butter. 

Four  eggs.     One  cup  of  flour. 

A  teaspoon  half  full  of  salt. 

Beat  the  whites  of  the  eggs  to  a  stiff  froth,  and 
mix  the  whole  very  evenly.  Bake  in  waffle-irons, 
and  butter  before  sending  to  table.  If  too  thick  to 
pour,  add  a  little  milk. 

Batter  Cakes  or  Dabs  No.  1. 

Take  one  pint  of  sifted  Indian  meal  and  one 
pint  of  boiled  small  hominy,  make  these  into  a 
batter,  with  three  eggs  well  beaten,  a  little  salt, 
and  milk,  to  produce  a  proper  consistency. 

Hominy  Cakes. 

One  quart  of  milk,  a  pint  of  sifted  flour,  a  pint 
of  soft-boiled  small  hominy,  with  two  eggs,  and  a 
small  spoonful  of  butter.  Beat  the  batter  till  very 
light,  and  bake  it  as  buckwheat  cakea, 

13 


146  MUFFINS,   CAKES,  ETC. 


Rice  Waffles  No.  2. 


Two  cups  of  flour,  three  eggs,  a  cup  and  a  half 
of  soft-boiled  rice,  with  milk  sufficient  to  make  a 
muffin-batter.  Add  a  little  salt,  beat  it  well,  and 
bake  in  waffle-irons. 

Sally-lunn  No.  1. 

One  and  a  half  pounds  of  flour. 

One  pint  of  milk,  warmed,  and 

Two  ounces  of  butter  melted  in  the  milk. 

Three  eggs. 

One  cup  of  well-risen  yeast. 

A  spoonful  of  sugar. 

Beat  all  well  together.  Grease  a  baking  pan, 
pour  in  the  batter,  and  set  it  to  rise.  In  summer 
make  it  at  twelve  o'clock,  for  tea;  in  winter,  a+ 
nine.  Observe  that  it  is  twice  as  high  in  the  pan 
as  before  it  began  to  rise  ;  then  bake  it,  and  when 
baked,  serve  it  immediately.    It  spoils  by  standing. 

Sally-lunn  No.  2 

Is  made  with  the  ingredients  of  No.  1,  with  just 
milk  enough  to  make  them  into  a  soft  dough, 
which  work  with  the  hand  into  a  round  loaf,  and 
place  it  in  a  greased  pan  or  earthen  form  to  rise. 
When  light,  bake  in  a  moderate  oven,  and  turn 
out  on  a  plate.  Serve  while  hot;  though,  unlike 
"No  1,  this  is  good  cold. 

Victoria  Muffins. 

Half  a  pint  of  rich  cream. 
One  pint  of  milk. 


MUFFINS,  CAKES,  ETC.  14f 

Six  eggs. 

One  quart  of  flour,  with  a  little  salt. 

A  teaspoonful  of  soda;  and  if  the  cream  and 
milk  are  sweet,  add  the  usual  portion  of  acid. 

Bake  in  rings  or  patty-pans. 

These  muffins  may  be  made  with  yeast ;  but  the 
milk  should  in  this  case  be  new  and  sweet,  and 
instead  of  cream  use  a  spoonful  of  fresh  butter. 

Drop  Muffins  No.  1. 

Beat  two  eggs  well,  with  a  teaspoonful  of  sugar, 
one  of  melted  butter,  and  a  cup  of  sweet  cream ; 
stir  in  as  much  flour  as  will  make  a  batter  stiff 
enough  for  a  spoon  to  stand  up  in  it ;  add  a  little 
salt  and  a  good  cup  of  light  yeast. 

Make  these  muffins  the  night  before ;  do  not 
stir  them  in  the  morning  before  baking.  Drop 
them  by  spoonfuls  in  a  greased  oven  or  on  a 
griddle.     They  are  very  fine  either  way. 

Another,  No.  2. 

One  quart  of  flour,  three  eggs,  a  spoonful  of 
lard,  the  same  of  sugar,  two  tablespoonfuls  of  good 
yeast,  a  little  salt,  and  soda ;  add  warm  water 
sufficient  to  make  so  stiff  a  batter  that  a  spoon 
will  stand  up  in  its  center. 

Bake  as  for  No.  1. 

Whigs. 

One  pound  of  flour,  a  quarter  of  a  pound  of 
butter,  half  a  pint  of  milk,  one  tablespoonful  of 
sugar,  half  a  cup  of  well-risen  yeast,  a  little  salt. 

To  be  baked  in  rings.  If  on  a  griddle,  turn 
them ;  if  in  an  oven,  do  not. 


148  MUFFINS,  CAKES,  ETC. 

Binah  Muffins. 

Six  eggs. 

One  quart  of  sweet  milk. 

One  light  quart  of  flour. 

One  spoonful  of  butter. 

A  little  salt. 

Warm  tEe  butter  a  little  if  the  weather  is  cold, 
and  beat  it  to  a  cream.  Then,  as  you  break  your 
eggs,  drop  the  yelk  of  each  into  the  butter,  beating 
it  all  the  while  till  very  light ;  then  add  in  small 
portions,  alternately,  the  milk  and  flour,  and  last 
of  all  the  whites  of  eggs,  beaten  as  stiff  as  possible. 
Cut  them  into  the  batter,  gently,  with  a  knife,  and 
bake  immediately.     These  are  splendid  muffins. 

Flannel  Cakes  No.  1. 

One  quart  of  flour.    . 

Three  spoonfuls  of  Indian  meal. 

Three  eggs. 

One  teaspoonful  of  butter,  melted  in  one  pint  of 
warm  milk. 

One  cup  of  yeast,  or  a  spoonful  of  yeast-meal. 

Set  these  cakes  where  they  will  sour  a  little, 
then  add  soda  sufficient  to  sweeten  them.  Bake 
on  a  hot,  greased  griddle,  as  buckwheat  cakes. 

Flannel  Cakes  No.  2 

Are  made  when  you  have  no  time  to  let  them  rise 
with  yeast.  They  may  be  baked  as  soon  as  made; 
but  care  should  be  taken  to  mix  and  beat  them 
well.  A  teacup  of  buttermilk  or  three  spoonfuls 
of  good  vinegar  should  be  added,  and  a  teaspoonful 
of  soda  to  receipt  No.  1. 


MUFFINS,  CAKES,  ETC.  149 

Barbadoes  Muffins. 

Take  a  quart  of  flour,  and  make  a  stiff  batter 
with  milk,  add  a  cup  of  yeast  (risen),  four  eggs, 
well  beaten,  a  little  salt,  and  a  spoonful  of  melted 
butter ;  beat  the  batter  up  well,  and  set  it  to  rise 
at  dinner-time,  if  you  wish  them  for  tea. 

Bake  them  in  muffin-rings,  on  a  hot  griddle. 
Turn  them  quickly  when  brown  on  one  side.  Fill 
your  rings  half  full,  and  they  will  rise  to  the  top. 

Buttermilk  Cakes. 

Take  a  pint  of  buttermilk,  and  thicken  it  with 
flour  to  the  consistency  of  buckwheat  cakes,  add  a 
little  salt,  and  a  teaspoonful  of  soda.  Bake  rapidly 
on  a  greased  griddle. 

Dabs  No.  2. 

Scald  a  pint  of  Indian  meal  slightly,  add  a  pint 
of  sweet  milk,  and  two  eggs ;  beat  till  very  light. 
Bake  on  a  greased  griddle. 

Bryan  Pone. 

One  pint  of  sweet  milk. 

One  pint  of  sifted  Indian  meal. 

Six  eggs,  beaten  separately  till  very  light. 

One  large  spoonful  of  butter,  rubbed  into  the 
meal  while  dry.     Add  a  little  salt. 

Mix  all  well  together,  and  bake  it  in  a  well- 
greased  pan,  from  which  turn  it  out  on  a  plate  to 
serve.     It  requires  a  brisk  fire. 

13* 


150  MUFFINS,  CAKES,  ETC. 

Buttermilk  Pone. 

Rub  a  spoonful  of  butter  or  lard  into  a  quart  of 
dry  Indian  meal,  at  night,  and  moisten  it  with  a 
cup  of  buttermilk,  and  one  of  water;  add  a  little 
salt ;  let  it  remain  till  morning,  then  mix  in  a  tea- 
spoonful  of  soda;  pour  your  dough  into  a  greased 
pan,  and  bake  it  as  any  other  Indian  bread. 

Rice  Cakes. 

One  pint  of  boiled  rice,  a  teacup. of  flour,  two 
eggs,  a  small  spoonful  of  butter,  a  teaspoonful  of 
salt,  and  milk  sufficient  to  make  a  muffin-batter. 
Bake  in  greased  tin  plates.  When  done,  turn  out 
on  a  china  plate.  Serve  hot.  To  be  cut  in  slices, 
and  eaten  with  butter. 

St.  Charles  Pone. 

One  pint  of  sifted  Indian  meal. 

One  pint  of  sour  milk. 

One  teaspoonful  of  butter. 

Two  eggs. 

Half  teaspoonful  of  soda. 

If  your  milk  is  sweet,  add  a  teaspoonful  of  cream 
of  tartar,  or  two  of  sharp  vinegar. 

Beat  the  ingredients  well  together,  and  bake  in 
a  greased  pan,  from  which  turn  it  carefully  on  a 
plate,  and  serve  hot. 

Crisp  Muffins. 

One  pint  of  sifted  Indian  meal. 
One  pint  of  milk  or  cream. 
Two  eggs. 


MUFFINS,   CAKES,  ETC.  151 

A  teaspoon ful  of  salt. 

A  spoonful  of  butter  or  lard. 

Drop  the  batter  in  a  hot,  greased  pan  or  oven  by 
spoonfuls,  taking  care  that  your  muffins  do  not 
touch.     Let  them  bake  till  crisp  and  brown. 

Patty  Muffins 

Are  made  in  the  same  way  as  above,  with  the  ad- 
dition of  two  eggs,  soda,  and  cream  of  tartar. 
Bake  in  patty-pans. 

Crisp  Johnny  Cakes. 

Take  a  quart  of  Indian  meal  (sifted),  rub  into  it 
a  spoonful  of  butter  or  lard,  then  add  a  little  salt, 
and  water  sufficient  to  make  a  moderately  stiff 
dough. 

Wet  a  clean  oaken  board,  and  lay  on  your 
johnny  cake  carefully  with  the  hands.  Do  not 
make  it  quite  as  large  as  the  board.  Place  it 
before  a  good  live-coal  fire,  on  the  long  edge 
of  the  board,  perpendicularly.  To  do  this,  it 
must  be  supported  from  behind  by  a  brick  or 
stone. 

When  browned  on  the  exposed  side,  the  johnny 
cake  must  be  turned,  and  when  both  sides  are 
brown,  it  must  be  split  through  the  middle,  the 
soft  part  of  it  taken  out,  and  then  again  it  must  be 
placed  before  the  fire,  and  the  inner  sides  browned 
till  the  whole  is  very  crisp. 

Sweet  Potato  Johnny  Cakes. 

Made  as  above,  with  the  addition  of  half  the 
quantity  of  mashed  potatoes. 


152  BREAD,   CAKES,  ETC. 

Omit  the  splitting  and  crisping.  Butter  them, 
and  eat  them  hot. 

Sweet  Pone  No.  1. 

Have  a  stewpan  with  boiling  water  the  over- 
night, sift  Indian  meal,  and  stir  into  the  water  till 
you  have  a  smooth,  thick  mush;  add  a  little  salt; 
cover  the  stewpan  till  morning  in  a  cool  place.  In 
the  morning  take  the  mush  and  knead  it  well  with 
your  hand,  grease  a  pan,  and  put  in  the  dough, 
smoothing  it  carefully  on  the  top.  Bake  it  in  a  hot 
oven  till  very  brown,  top,  bottom,  and  sides. 

It  should  be  a  deep  pan,  and  the  pone  should  be 
turned  out  on  a  plate  to  serve.  Cut  it  in  slices  as 
you  would  a  pound  cake,  and  eat  it  hot,  with 
butter. 

If  any  of  your  pone  is  left  from  breakfast,  it  will 
be  very  nice  cold  for  dinner. 

Thin  Griddle  Cakes. 

Moisten  Indian  meal  into  a  soft  dough  that  may 
be  moulded  with  the  hands ;  make  cakes  about  the 
size  of  a  breakfast  plate,  by  laying  a  lump  on  the 
middle  of  the  griddle,  and  then  with  the  hand  flat- 
tening it  out  to  its  intended  circumference.  It 
should  be  barely  half  an  inch  thick.  Bake  on 
both  sides,  split,  and  butter.  Serve  as  hot  as  pos- 
sible.    These  are  excellent  cakes. 

Sweet  Pone  No.  2. 

Take  two  quarts  of  sifted  white  Indian  meal, 
pour  over  it  a  pint  of  boiling  water,  let  it  stand 


BREAD,   CAKES,  ETC.  153 

awhile  to  cool,  then  add  a  spoonful  of  salt,  and 
cold  water  sufficient  to  make  a  moderately  stiff: 
dough.  Do  this  overnight,  and  cover  it  close,  in 
a  moderately  warm  place.  In  the  morning,  quite 
early,  lay  a  couple  of  cabbage  leaves  in  the  bottom 
of  a  Dutch  oven  or  spider,  put  in  your  pone,  taking 
care  to  shape  it  nicely  with  the  hands.  Bake  it 
slowly,  but  steadily,  till  your  breakfast  is  all  ready ; 
then  serve  it  hot. 

This  pone  makes  a  very  nice  breakfast,  with  hot 
coffee  and  sausages,  particularly  if  you  have  sweet, 
fresh  butter. 

Hoe  Cake. 

Moisten  Indian  meal  with  cold  water  and  a  little 
salt;  knead  your  dough  well,  to  make  it  light. 
Bake  on  a  hoe  or  griddle  over  a  moderate  fire; 
turn  it  often,  till  well  browned  on  both  sides.  If 
you  like  you  can  add  a  little  lard  or  butter. 

Boiled  Bread. 

Scald  your  meal  slightly,  then  knead  the  dough 
well  with  cold  water,  and  a  little  salt.  Make  the 
dough  stiff*,  and  roll  the  bread  in  the  hand  to 
smooth,  even  balls;  then,  after  flattening  them  a 
little,  drop  them  in  boiling  water.  An  hour  and  a 
half  will  be  sufficient. 


154  CURING  MEATS. 


CUBING  MEATS. 
Preliminaries. 


Choose  some  sunny  day  in  the  beginning  of 
winter,  before  you  put  up  your  bacon,  to  prepare 
your  smoke-house  for  its  reception.  If  your  smoke- 
house is  an  old  one,  take  everything  out  of  it; 
search  well  for  rats  and  other  vermin.  If  you  dis- 
cover signs  of  them,  get  a  terrier,  if  possible  ;  dig 
up  the  floor  and  destroy  their  nests.  Then,  after 
fumigating  with  sulphur  and  red  pepper,  hang  on 
the  walls  of  the  smoke-house  at  least  half  a  dozen 
little  bags  filled  with  chloride  of  lime  wet  with 
vinegar.  This  will  prevent  the  entrance  of  rats 
for  a  long  time.  Do  this  whenever  you  find  signs 
of  their  presence  in  your  smoke-house. 

!Now  that  your  smoke-house  is  ready,  get  a  sugar 
or  molasses  hogshead, — one  recently  emptied, — 
have  it  sawed  in  half,  and  place  each  half  in  your 
smoke-house  ready  to  pack  your  salted  pork  in. 

In  this  country,  hogs  are  usually  cut  up  in  the 
same  manner,  that  is,  into  heads,  hams,  shoulders, 
middlings,  chines,  backbones,  and  jowls.  As  soon 
as  this  is  done,  examine  each  piece,  and  trim  off  all 
the  fat,  which  is  not  absolutely  necessary  to  pre- 
serve the  shape  of  the  piece.  Round  off"  the  large 
end  of  the  hams.  Here  is  much  superfluous  fat. 
Then  do  the  same  by  the  shoulders  and  middlings. 
The  chine  and  backbone  pieces  should  be  divested 


CURING  MEATS.  155 

of  all  the  fat,  The  skins  should  all  be  saved  for 
the  souse ;  boiled  with  the  feet,  and  a  head  or  two, 
they  will  make  excellent  souse-cheese. 

Have  before  you  a  large  wooden  tray,  or  shallow 
box,  in  which  to  salt  your  meat.  To  every  ham 
and  shoulder  of  your  bacon  allow 

One  tablespoonful  of  salt. 

One  tablespoonful  of  saltpeter. 

One  teaspoonful  of  sugar. 

Half  teaspoonful  of  red  pepper. 

Quarter  teaspoonful  of  soda. 

Mix  all  these  in  some  capacious  vessel,  and  with 
the  hand  rub  the  mixture  well  into  every  part  of 
each  piece.  Remember,  the  hocks  of  both  hams 
and  shoulders  should  be  rubbed  thoroughly.  Lay 
your  hams  and  shoulders  skin  downward  in  one 
half-hogshead,  then  rub  your  middlings  and  jowls 
with  what  is  left  of  the  above  mixture,  and  when 
all  are  well  rubbed,  then  lay  them  by.  Put  a 
quantity  of  salt  into  your  salting-tray  or  box,  and 
rub  your  hams  first  thoroughly  with  salt,  one  after 
another,  laying  them  skin  downward  in  the  second 
half-hogshead.  Do  this  with  the  should&rs  next, 
and  then  with  the  jowls  and  middlings,  taking  care 
to  have  a  good  layer  of  salt  in  the  bottom  of  the 
hogshead,  and  every  piece  covered  well  with  salt 
before  being  laid  down. 

By  rubbing  the  hams  and  shoulders  first  a  good 
deal  of  saltpeter,  etc.  falls  into  the  tray  or  box,  and 
is  thus  saved  for  the  middlings  and  other  pieces 
which  are  to  be  subsequently  salted. 

Having  rubbed,  salted,  and  laid  your  hams  away, 


t/ 


156  CURING  MEATS. 

proceed  in  the  same  manner  with  the  middlings, 
etc.,  till  the  whole  is  salted.  Let  your  meat  re- 
main thus  for  two  weeks,  when  it  must  be  all 
rubbed  over  again  with  additional  salt,  though  this 
time  but  little  more  will  be  required.  Let  your 
meat  remain  two  more  weeks,  and  it  is  ready  for 
smoking  or  drying. 

Lay  your  middlings  down  first,  the  second  time 
of  salting,  with  the  hams  uppermost.  Before  hang- 
ing your  meat,  sprinkle  ground  red  pepper  over  it, 
and  do  not  hang  it  low,  particularly  just  over  the 
smoke-hearth.  Much  good  meat  is  ruined  in  this 
way  after  all  your  careful  salting. 

To  Cure  Hams  in  Fickle. 

Seven  pounds  of  coarse  salt. 

Five  pounds  of  brown  sugar. 

Two  ounces  of  pearlash  or  soda. 

Four  gallons  of  water. 

Boil  all  together,  and  skim  well,  and  when  cold 
put  in  your  hams.  This  quantity  of  pickle  will 
cure  one  hundred  pounds  of  hams.  Eight  weeks 
will  perfect  them,  then  hang  them  to  smoke  or  dry. 

This  is  an  excellent  pickle  for  beef.  Three 
weeks  will  corn  it  well. 

My  favorite  Mode  of  Curing  Beef,  Tongues,  and  Venison. 

Make  a  pickle  strong  enough  to  bear  up  an  eg;g 
(four  gallons  of  water  to  the  hundred  weight), 
then  in  a  bowl  or  pan  mix  eight  spoonfuls  'of 
sugar,  eight  spoonfuls  of  saltpeter,  eight  spoonfuls 
of  salt,  and  four   of  soda.      Mix   all    these    well 


CURING  MEATS.  157 

together,  wash  all  your  pieces  of  beef  clean  from 
the  blood,  rub  each  piece  well  with  the  mixture^ 
and  drop  them  into  the  pickle.  If  venison  or 
tongues,  treat  them  in  the  same  way.  Have  a 
board  fitting  the  inside  of  your  pickle-tub,  with  a 
stone  to  suit ;  cover  it  up  carefully.  It  will  be 
ready  in  a  week  to  use. 

Eight  weeks  are  long  enough  to  keep  meat  of 
any  kind  in  pickle;  indeed,  it  is  injurious  to  keep 
it  so  longer.  It  should  be  hung  up  to  dry  or  smoke 
for  about  a  week,  then  put  away  in  a  safe  place 
from  the  fly. 

To  Smoke  Meat. 

Make  a  bright  fire  in  the  smoke-hearth,  and  then 
smother  it  with  a  quantity  of  fine  chips  or  tanner's 
bark,  mixed  with  a  handful  of  red  pepper.  If  you 
find  your  chips  inclined  to  blaze,  put  a  slight 
covering  of  ashes  over  them.  This  will  deaden 
the  heat,  without  confining  the  smoke.  Make 
such  a  fire  as  will  be  likely  to  continue  burning 
for  the  whole  daj\  Take  care  to  make  your  smoke 
daily,  and  the  bacon  will  be  sufficiently  cured  in 
six  weeks  to  pack  away. 

Hams  and  shoulders  are  usually  packed  in  bar- 
rels or  boxes  of  leached  ashes.  The  ashes  should 
be  thoroughly  dried,  or  the  fat  of  your  hams  may 
be  partially  converted  into  soap.  Take  care  of 
this. 

If  your  smoke-house  is  a  very  dark  one,  and 
free  from  vermin,  your  hams  may  continue  to  hang 
all  the  year  without  packing;  but  a  smoke  should 
be   made   on   damp   days.      Venison   and   mutton, 

14 


158  CURING  MEATS. 

beef  and  beef-tongues,  should  be  smoked  in  the 
same  way;  and  sausages  are  much  improved  by 
smoking  moderately.  Too  much  makes  them  harsh, 
and  strong  in  taste. 

To  Dry  Lard. 

Cut  your  fat  into  three-inch  squares,  and  throw 
it  into  tubs  of  clean  water;  shake  it  about  to  divest 
it  of  all  the  blood,  and  then  nour  off  the  water,  and 
fill  the  tubs  with  a  fresh  supply;  allow  it  to  remain 
till  morning,  and  then  drain  your  fat,  and  put.  it 
into  pots  or  boilers  over  a  moderate  fire.  A  fire 
made  of  chips  or  coal,  on  the  hearth,  a  little  in 
advance  of  the  main  kitchen  fire,  is  best,  as  well  as 
safest.  If  you  hang  your  pots  or  boilers  of  fat  over 
a  blazing  fire,  it  is  apt  to  boil  over,  and  may  set 
your  kitchen  on  fire,  or  it  will  most  probably  burn. 
Both  these  evils  may  be  avoided  by  the  first-men- 
tioned mode  of  procedure.  Let  your  lard  boil 
pretty  briskly  till  the  water  is  all  dried  out ;  this 
will  be  known  by  its  transparent  appearance,  for  it 
will  have  a  milky  appearance  until  then.  How 
lessen  your  fire,  and  simmer  the  lard  slowly,  but 
steadily,  stirring  it  all  the  while  well  from  the 
bottom,  or  it  is  apt  to  burn.  When  3-our  crack- 
lings have  become  shrunken  and  of  a  yellow-brown 
color,  your  lard  is  done.  Let  it  cool,  and  strain  it 
into  jars  or  wooden  tubs  for  the  purpose.  Some 
use  tin. 

To  Prepare  Cases  for  Sausage. 

Take  the  small  entrails  of  a  hog,  and  after  care- 
fully emptying  and  washing  them  in  many  waters, 


CURING  MEATS.  159 

put  them  to  soak  in  salt  water  for  twenty-four 
hours.  Then  with  the  back  of  a  knife-blade  scrape 
them  on  a  board  on  both  sides,  that  is,  outside  and 
inside,  being  turned.  It  is  very  easy  to  turn  them 
on  a  stick.  Continue  to  scrape  them  till  all  the 
fleshy  substance  is  gone,  leaving  only  the  thin, 
transparent  skins.  Then  with  a  pair  of  bellows 
blow  each  one  up.  Those  without  holes  put  again 
into  salt  water.  Let  them  remain  till  you  are  ready 
to  use  them. 

Those  which  have  holes  are  generally  put  with 
the  rest  of  the  chitterlings  and  boiled,  so  that 
nothing  is  lost. 

On  the  inside  of  the  leaf-fat  (which  is  taken  from 
over  the  tenderloin)  is  a  broad  sheet  of  skin,  which, 
if  carefully  peeled  off,  will  make  a  capital  case  for 
tom-thumbs,  or  large  sausage.  So  also  will  the 
large  intestine,  if  carefully  cleaned  as  above  di- 
rected. 

If  you  intend  to  smoke  your  sausage,  thin  muslin, 

dipped  in  lard,  will  answer  for  cases.     When  you 

use  these,  pour  boiling  water  on  them,  and  take  the 

muslin  oil'. 

Sausages. 

Chop  your  meat  very  fine,  and  to  every  seven 
pounds  add  one  of  leaf-fat,  also  chopped  fine. 
Then  season  it  with  salt,  sage,  black  and  red  pep- 
per, and,  if  you  choose,  savory,  in  the  following 
proportions : 

Eight  pounds  of  sausage-meat. 

Two  and  a  quarter  ounces  of  salt. 

Eight  large  spoonfuls  of  sifted  sage ;  nine,  if  you 
like;  one  of  savory. 


n/ 


160  CURING   MEATS. 

Three  teaspoonfuls  of  black  pepper,  ground. 

Three  teaspoonfuls  of  red  pepper,  ground. 

Mix  all  well  in  your  sausage-meat,  and  pack 
it.  down  hard  in  a  stone  jar;  pour  melted  lard 
over  the  surface,  and  keep  it  well  covered.  Or, 
stuff  your  sausage  in  cases,  link  them  in  chains, 
and  hang  them  to  dry  or  smoke.  (See  Directions 
for  Cases.) 

Your  sausage-meat  in  jars  must  be  made  into 
small,  round  cakes,  floured  on  both  sides,  and  fried 
in  their  own  grease. 

Your  tom-thumbs  should  not  be  used  till  thor- 
oughly dried,  and  then  boiled ;  after  which  to  be 
divested  of  their  cases,  and  served  either  hot  or 
cold.     These  should  always  be  smoked. 

Liver-puddings. 

Boil  the  pigs'  livers,  and,  while  warm,  crumble 
them  up  with  your  hands,  then  to  every  liver  add 
two  tablespoonfuls  of  melted  lard,  two  tablespoon- 
fuls  of  Indian  mush,  one  tablespoonful  of  salt,  one 
of  sage  (pounded),  and  a  teaspoonful  of  black  and 
red  pepper.  Put  them  in  large  cases,  as  for  tom- 
thumbs,  and  smoke  them.  Liver-puddings  some- 
times turn  sour,  and  therefore  it  will  be  well  to 
add  a  little  soda  when  you  mix  them. 

Brains. 

Wash  them  clear  of  the  blood,  then  chop  them 
up  with  eggs,  pepper,  and  salt.  Fry  them  in  lard, 
stirring  them  frequently,  as  you  would  scrambled 
eggs. 


MEATS.  161 

Spare-ribs. 

Cut  them  up  into  convenient  pieces,  wash  them 
clean,  salt,  pepper,  and  broil  them  till  thoroughly 
done.     Serve  them  hot. 

Back-bones. 

Cut  them   in  small  pieces,  and  boil  them   in 

water  to  cover  them ;  when  done,  stir  in  flour,  salt, 

pepper,  and  sage.     Allow  them  to  stew  till  the 

gravy  is   of  a   proper   consistency,   and   they  are 

ready  to  serve. 

Calf's  Feet. 

Have  a  pot  of  boiling  water  and  weak  lye,  dip 
the  hoofs  in  it  for  ten  minutes,  and  with  a  sharp 
knife  remove  them  from  the  feet ;  then  lay  the 
feet  in  clear  cold  water  for  twenty-four  hours. 
When  they  are  perfectly  white  and  clean,  boil 
them  in  a  pot,  full  of  water.  When  they  are  quite 
tender,  the  large  bones  having  been  loosened  from 
the  flesh,  and  easily  removed,  the  feet  are  done; 
take  them  up,  and  put  them  away  in  cold  salt  and 
vinegar,  with  water. 

Calf's  feet,  floured,  and  fried  brown,  make  a 
very  nice  dish  for  breakfast. 

A  Calf's  Head, 

Cleaned  nicely,  with  the  skin  on,  and  boiled,  may 
be  fried  in  the  same  way. 

Calf's  Liver  for  Breakfast. 

Lay  the  liver  in  cold  water,  with  vinegar,  for  an 
hour ;  then  cut  it  in  thin  slices,  salt,  pepper,  and 

14* 


162  MEATS. 

flour  it,  and  then  fry  it  in  hot  lard.  Do  not  allow 
it  to  burn.  Pour  a  little  hot  water  in  the  frying- 
pan  after  you  take  out  the  liver,  stirring  it  well, 
then  add  a  little  pounded  mace,  with  salt  and 
pepper,  and  pour  it  over  the  liver  in  the  dish. 

Head  Cheese. 

Take  four  hogs'  heads,  wash  and  scrape  them 
very  nicely,  and  cut  off  the  end  of  the  snouts; 
scrape  and  clean  the  skins  which  have  come  off  the 
fat  of  the  backbones  and  chines,  and  take  the  feet 
also  if  you  like.  Put  all  these  into  a  large  pot  of 
water,  and  boil  them  till  so  tender  that  the  bones 
may  be  easily  withdrawn  from  the  meat.  Chop 
the  meat  up,  and  season  it  with  salt,  pepper,  and 
spices  to  your  taste, — mace,  cinnamon,  and  nut- 
meg are  best.  When  all  are  well  mixed,  tie  the 
meat  up  securely  in  a  clean,  strong  cloth  or  towel, 
put  it  in  a  tray  or  tub,  with  a  heavy  weight  on,  so 
as  to  flatten  your  cheese.  Let  this  remain  till  the 
following  morning,  when  cut  it  in  slices,  as  re- 
quired for  the  table. 

This  is  an  excellent  dish  for  luncheon.  It  is 
generally  eaten  with  vinegar. 

Sweetbreads,  Melts,  and  Tenderloins 

Are  usually  fried  in  hot  lard  for  breakfast. 

Pig's  Feet. 

Have  ready  a  pot  of  boiling  ashes  and  water, 
put  your  pig's  feet  in  it  for  a  few  minutes,  and 
take  off  the  hoofs  with  a  sharp-pointed  knife.  As 
yon  do  this,  lay  the  feet  in  cold  water,  in  which  is 


MEATS.  163 

a  little  weak  lye.  Let  the  feet  so  remain,  covered 
in  water,  till  the  following  morning,  when  scrape 
them  well  and  lay  them  in  fresh  water;  repeat 
this  every  morning  till  the  fourth  or  fifth,  when 
the  feet  will  be  white  and  clean.  Now  boil  them 
in  water  without  salt  till  perfectly  tender,  and  put 
them  away  in  water,  vinegar,  and  salt. 

Pig's  feet  are  very  nice  taken  out  of  this  water 
each  morning  and  fried  brown  for  breakfast.  Flour 
them  before  frying. 

Calf  s  feet  are  also  very  nice  prepared  in  the 
same  way. 

The  liquor  in  which  pig's  or  calf's  feet  are  boiled, 
strained,  divested  of  the  lard,  and  purified,  makes 
excellent  jelly.  (See  Receipts  in  this  book.) 

The  grease  from  a  set  of  calf's  feet  will  make 
good  oil  for  your  kitchen  lamp.  If  skimmed  off, 
and  put  in  a  jar  with  twice  the  quantity  of  weak 
lye  for  about  two  weeks,  will  become  well-purified 
machine  oil. 

Dried  Beef. 

Take  a  leg  of  the  finest  beef  you  can-get,  split 
it  in  half,  from  the  knuckle  to  the  thigh-joint,  that 
is,  longitudinally ;  wash  it  well,  so  that  it  is  free  from 
blood.  Lay  each  piece  in  a  large  dish,  then  mix 
in  a  separate  vessel  two  pounds  of  brown  sugar, 
with  two  tablespoonfuls  of  saltpeter,  and  three  of 
fine  salt,  with  a  little  soda,  say  a  piece  as  big  as  a 
pea ;  mix  all  well  together ;  rub  each  piece  of  beef 
with  this  mixture,  and  put  what  remains  of  it  on 
the  surface  of  each  piece.  On  the  following  morn- 
ing turn  the  beef  over ;  do  this  every  day,  rubbing 


164  YOUR  DINNER-TABLE. 

the  beef.  In  about  a  week  the  whole  of  the  juice 
which  has  been  drained  from  the  beef  will  be  ab- 
sorbed into  it  again,  and  when  this  is  the  case  hang 
your  beef  to  dry  or  smoke.  When  sufficiently  dry, 
wrap  in  paper,  and  put  away  in  a  cool,  dry  place. 
In  summer  this  beef  is  excellent. 


TOUE  DIOEK-TABLE. 

Take  care  that  your  table  is  bright  and  clean, 
then  cover  it  with  a  pure,  glossy,  linen-damask 
cloth.  Place  your  casters  in  the  center,  unless  you 
prefer  to  rear  a  pyramid  of  flowers  in  their  place ; 
in  this  case  let  the  casters,  remain  on  the  side- 
board or  side-table,  and  instruct  your  waiter  to 
hand  it  to  any  one  wishing  it.  Lay  the  plates,  etc., 
according  to  the  number  of  persons  to  dine,  always 
with  one  extra,  for  an  accidental  guest. 

Lay  your  knives  and  forks  together,  at  the  right 
side  of  your  plates,  with  glasses  for  water  and  wine, 
if  you  use  both,  and  a  spoon  for  soup.  Turn  your 
plate  upside  down,  with  a  clean,  folded  napkin  on 
it,  and,  if  you  choose,  with  a  slice  of  bread  beneath. 
Never  thrust  your  napkin  into  your  tumbler  or 
goblet,  it  is  very  unrefined, — this  is  a  custom  origi- 
nating with  waiters  in  hotels,  who  wished  to  make 
a  show.  Take  care  your  casters  are  brilliantly 
clean,  and  well  filled  with  choice  condiments. 

I  have  always  found  it  most  convenient  to  lay 
the  dinner-table  early,  that  is,  as  soon  as  the  din- 


COURSES.  Ig5 

ing-room  is  put  in  order  after  breakfast,  placing 
the  entire  equipage  on  which  is  intended,  corre- 
sponding to  the  number  of  dishes  proposed.  This 
will  enable  your  servant  to  know  exactly  where 
you  wish  each  article  placed. 

When  dinner  is  ready  to  be  served,  let  all  the 
dishes  be  taken  from  the  table,  carried  into  the 
kitchen,  and  placed  in  the  same  order  on  a  clean 
table,  and  when  having  received  their  appointed 
contents  returned  to  the  dining-room.  You  will 
see  the  great  advantage  of  this  arrangement,  especi- 
ally when  you  have  company  to  dinner;  for,  as  you 
must  be  in  your  drawing-room  at  the  time,  there 
might  be  some  serious  mistake  in  the  placing  of 
the  dishes,  which  it  would  be  too  late  to  remedy 
when  you  are  called  in, — that  is,  when  your  entire 
dinner  is  placed  on  the  table  at  once ;  or,  in  case 
of  a  succession  of  courses,  you  would  not  think  it 
proper  to  be  giving  directions  before  your  guests. 
In  winter,  always  take  care  your  plates  are  in  the 
plate-warmer  till  you  sit  down  to  dinner. 

Courses. 

First  course — soup. 

Second  course — fish. 

Third  course — meats. 

Fourth  course — salads. 

Plates,  knives,  forks,  and  spoons  to  be  removed 
each  time,  and  replaced  with  clean  ones,  except 
spoons,  which  will  not  be  needed. 

Then  comes  the  dessert ;  after  which  introduce 
tmger-bowls  half  full  of  pure  water,  with  napkius. 


166 


DINNER-TABLE. 


Dinner-table. 


1. 

Ham. 

10. 

Vegetables. 

2. 

Boiled  mutton. 

11. 

Flowers. 

3. 

Turkey  and  fowls. 

12. 

it 

4. 

Oysters,  scolloped. 

13. 

Pickles. 

5. 

Potted  partridges. 

14. 

u 

6. 

Macaroni. 

15. 

Spoons  and  cellars 

7. 

Vegetables. 

16. 

(i                  << 

8. 

<( 

17. 

(<                  <( 

9. 

<( 

18. 

«                  «( 

ARRANGEMENT  OF  YOUR  DESSERT.  167 

The  dishes  selected  for  this  table  are  merely  in- 
tended to  represent  a  suitable  style  of  arrange- 
ment, as  also  a  handsome  one,  without  any  inten- 
tion of  insisting  on  always  having  them  appear 
in  their  present  position  on  the  table,  or  on  any 
necessity  of  always  having  them  for  a  dinner  com- 
pany. The  mistress  of  a  house  must  use  her  taste, 
judgment,  or  fancy  in  the  selection  of  her  dishes, 
always  remembering  that  "  variety  is  the  spice  of 
life."  In  truth,  as  a  dinner-party  is  equally  as 
conducive  to  rational  as  physical  enjoyment,  it  is 
well  to  give  your  table  as  attractive  and  agreeable 
an  appearance  as  possible,  ornamenting  even  with 
efforts  of  genius.  Pyramids  of  fruits  and  flowers, 
or  vases  of  choice  exotics,  at  intervals,  enliven  a 
dinner-table  vastly,  put  the  guests  in  a  genial 
humor,  and  open  their  hearts  to  the  impulses  of 
kind,  generous,  and  benevolent  feelings  toward 
their  companions  as  well  as  all  mankind. 

Arrangement  of  your  Dessert. 

If  you  have  a  suite  of  apartments  admitting  of 
it,  set  your  dessert-table  in  another  communicating 
with  your  dining-room.  As  soon  as  dinner  is  over, 
let  the  guests  rise  and  be  conducted  into  the  des- 
sert-room. It  will  afford  an  agreeable  change,  and 
relieve  you  of  removal  of  dinner-dishes,  brushing 
off  or  removing  cloths,  etc. 

If  this  arrangement  cannot  be  made  when  the 
dessert  is  over,  remove  the  cloth,  and  take  a  glass 
of  wine  with  the  guests,  or  a  cup  of  coffee,  and  re- 
tire with  your  lady  guests  to  the  withdrawing-room. 


168  DESSERT  FOR    CHRISTMAS  DINNER. 

Dessert  for  Christmas  Dinner* 


1.  Plum-pudding. 

2.  Large  iced-cake. 

3.  Eve's  delight. 

4.  Charlotte-russe. 

5.  Lemon-pudding. 

6.  Orange  or  cocoanut-puddin 

7.  Jelly  in  glass  dish. 

8.  "  " 

9.  Sponge-cake .  iced. 

10.  Pyramid  of  macaroons. 

11.  Pyramid    of  fruits  and 

flowers. 


12.  French  candies. 

13.  "  -" 

14.  Nuts. 

15.  Eaisins,  etc. 

16.  Flowers. 

17.  " 

18.  Jellies. 

19.  " 

20.  Blanc-mange. 

21.  " 

22.  Eemove  No.  1,  place   ice 

cream. 


soups.  169 

Beef  Soup  No.  1. 

Take  a  shank  of  beef,  crack  the  bone  in  sev- 
eral places,  wash  it  clean,  and  put  it  in  a  pot, 
with  half  a  cup  of  rice  ;  fill  your  pot  with  cold 
water,  cover  it,  and  set  it  over  a  brisk  fire.  As 
soon  as  it  begins  to  simmer,  draw  it  somewhat  off 
the  fire,  where  it  will  only  continue  to  simmer. 
Skim  it  well,  and  put  in  your  vegetables :  Lima 
beans,  green  corn,  a  little  chopped  turnip,  cab- 
bage, and  small,  young  potatoes.  Keep  your  soup 
boiling  slowly  for  seven  hours,  when  the  meat 
will  be  partially  dissolved,  and  a  thick  mucilage  or 
broth  formed.  When  the  last  hour  has  arrived, 
add  tomatoes,  a  bunch  of  marjoram,  savorjr,  or 
thyme,  or^-  if  you  choose,  a  small  sprig  of  each. 
Then  add  your  okras,  already  boiled  to  a  muci- 
lage in  a  porcelain  stewpan.  Let  it  boil  up  once 
more,  and  serve  immediately.  Add  salt  and  red 
pepper  before  serving. 

Remember  to  stir  your  soup  frequently  well 
from  the  bottom  craring  the  whole  process  of  boil- 
ing. If  the  vegetables  are  suffered  to  adhere  to 
the  bottom  of  the  pot,  they  are  apt  to  burn,  and 
thus  you  have  had  all  your  labor  for  naught — your 
soup  is  ruined. 

Skim  off  the  fat  before  sending  the  soup  to 
table.  Soup  that  is  boiled  properly  has  imbibed 
all  the  substance  of  the  meat,  and  if  any  bits  of 
meat  remain  undissolved,  they  should  be  removed 
before  serving. 

15 


170  soups. 

Beef  Soup  No.  2. 

This  soup  is  made  as  Kp.  1,  though  of  bits  of 
meat  other  than  the  shank.  It  will  not  be  quite 
as  rich  or  gelatinous,  but  very  good,  if  taken  pains 
with. 

In  winter,  when  fresh  vegetables  cannot  be  ob- 
tained, those  which  have  been  dried  will  answer 
as  well,  though  it  is  necessary  to  introduce  them  at 
the  first,  when  the  water  is  cold,  as  otherwise  they 
are  not  apt  to  dissolve  perfectly.  Chopped  celery, 
or  even  the  seed,  will  improve  your  soup  very 
much. 

Bean  Soup. 

Put  your  beans  on  early,  with  a  few  slices  of 
ham  and  beef.  Boil  them  till  entirely  dissolved, 
then  strain  them  through  a  colander;  return  the 
soup  to  the  pot,  with  a  little  chopped  onion, 
celery,  and  a  bunch  of  herbs,  with  salt  and  pepper 
to  your  taste. 

Let  your  soup  boil  for  a  short  time  slowly,  strain 
it  again,  and  serve  it  in  a  tureeu.  If  too  thick,  add 
a  little  hot  water  before  the  last  boiling. 

Turtle  Soup. 

Kill  your  turtle  at  night,  and  hang  it  up  to  bleed 
by  the  hind  fins.  In  the  morning  separate  the 
upper  and  under  shell  carefully.  Do  not  break  the 
gall-bag,  or  it  will  be  ruined.  Now  take  out  all 
the  flesh,  fins,  and  eggs,  and  lay  them  in  clean 
water.     Some  persons  save  the  liver  also. 

Take  off  all  the  black  skin  from  the  fins,  put 
your  turtle  in  a  pot  of  water,  let  it  boil  till  tender, 


soups.  171 

skim  it  well,  then  add  a  few  slices  of  ham,  a 
large  lump  of  fresh  butter,  rubbed  in  flour,  with 
onion,  chopped  celery,  marjoram,  thyme,  savory, 
cloves,  allspice,  and  nutmeg.  Boil  a  handful  of 
chopped  Irish  potatoes,  with  half  a  teacupful  of 
rice,  in  a  small  stewpan,  till  dissolved,  and  add 
them  to  the  soup  with  a  pint  of  Madeira  wine.  Let 
it  boil  up,  and  pour  your  soup  into  the  tureen. 

To  Clean  a  Calf's  Head. 

Scald  it  in  weak  lye,  scrape  off  the  hair,  and, 
after  washing  it  thoroughly,  soak  it  overnight  in 
clean,  cold  water. 

Calf's  Head  Soup.  , 

This  soup  is  called  mock-turtle,  because  of  its  so 
nearly  resembling  that  preparation  in  taste.  It  is 
made  precisely  in  the  same  manner. 

Turtle  soup  and  calf's  head  soup  are  both  eaten 
with  force-meat  balls. 

Force-meat  Balls. 

Chop  up  fine,  as  for  sausage-meat,  veal  or  tender 
beef,  with  sweet  herbs,  salt,  pepper,  and  bread- 
crumbs moistened  with  eggs.  When  your  force- 
meat is  well  mixed,  make  of  it  little  balls  with  the 
hands,  flour  them,  and  fry  them  brown,  then  drop 
them  in  the  soup  after  it  is  placed  in  the  tureen. 

Okra  Soup. 

This  soup  is  made  in  the  same  way  as  beef  soup 
No.  1,  and  when  the  vegetables  are  boiled  to  a 
mash,  they  are  taken  out  with  a  perforated  skim- 


172  soups. 

mer,  and  half  a  gallon  of  okras,  cut  up,  is  added 
to  the  soup.  Let  it  boil  till  very  thick,  and  pour 
it  into  the  tureen. 

Chicken  Soup. 

Clean  and  draw  your  chicken,  wash  it  in  several 
waters,  then  put  it  in  a  pot,  with  a  large  spoonful 
of  rice ;  cover  it,  and  let  it  boil ;  skim  it  carefully. 
When  done,  add  a  teacupful  of  new  milk,  a  sprig 
of  thyme,  with  a  little  pepper  (either  red  or  black, 
as  you  like)  and  salt. 

Green  Pea  Soup. 

Boil  a  quart  of  shelled  green  peas  in  two  quarts 
of  water  till  soft,  then  take  them  out  of  the  water 
and  mash  them  with  a  wooden  spoon  ;  return  them 
to  their  liquor,  with  a  few  slices  of  cold  ham,  a  few 
slices  of  cold  beef,  pepper,  salt,  parsley,  marjoram, 
and  thyme.  Boil  it  up  briskly,  and  serve  it  very 
hot.     This  is  a  dainty  soup. 

Oyster  Soup. 

Take  two  quarts  of  the  finest  oysters  you  can  get, 
take  them  carefully  out  of  their  liquor,  and  divest 
them  of  any  bits  of  shell  that  may  adhere  to  them, 
strain  the  liquor,  and  use  it  or  not,  as  you  like,  for 
the  soup.  Now  put  a  quart  of  sweet  milk  into  a 
clean  saucepan,  with  a  few  grains  of  allspice  and  a 
few  bits  of  mace.  Let  it  come  to  a  boil,  then  stir 
in  gradually  a  quarter  of  a  pound  of  butter,  previ- 
ously rubbed  with  a  spoonful  of  flour,  and  mixed 
with  a  few  spoonfuls  of  the  boiling  milk.  Put  in 
your  oysters,  and   let   them  simmer   till   plump; 


FISE.  173 

then  take  them  out,  put  them  in  the  tureen,  and 
when  the  milk  has  boiled  up  again,  pour  it  over  the 
oysters  in  the  tureen,  and  serve  hot.  Toast  some 
thin  slices  of  bread,  cut  them  in  inch  squares,  and 
throw  them  on  the  soup.  A  cup  of  sweet  cream 
improves  oyster  soup  very  much. 

If  you  have  not  the  milk,  cream,  or  butter,  season 
your  oysters  with  slices  of  boiled  ham,  and  thicken 
it  slightly  and  smoothly  with  wheat  flour;  add  a 
little  onion,  parsley,  or  spice. 

Clam  Soup 

Is  made  as  oyster  soup,  except  that  the  clams  must 
be  chopped  up  very  tine  and  boiled  till  tender,  be- 
fore the  seasoning  is  put  in.  A  little  chopped 
celery  and  onion  will  improve  this  soup  very  much. 

Fish. 

If  a  fish  is  fresh  and  good,  the  eyes  will  appear 
prominent  and  bright,  the  gills  of  a  bright  red,  the 
body  firm,  and  the  bones  elastic.  If  blue  at  the 
gills,  the  eyes  dull,  and  the  flesh  flabby,  do  not 
buy  the  fish. 

To  clean  fish  of  all  kinds,  the  scales  should  be 
carefully  removed,  every  one,  the  fish  should  be 
opened,  and  every  particle  of  the  entrails  taken  out. 
The  blood  should  be  all  scraped  and  washed  out. 
Great  care  should  be  taken  that  the  gall  is  not 
broken.  The  fish  should  be  well  and  carefully 
washed  before  being  seasoned  for  cooking. 

A  large  fish,  intended  for  baking  or  boiling, 
should    be    opened    for    drawing    in    front,  just 

15* 


174        -  fish. 

over  the  entrails;  but  if  intended  for  broiling  or 
frying,  they  are  usually  opened  down  the  back, 
and  laid  flat,  when  the  entrails  can  be  removed 
without  difficulty.  Open  your  large  fish,  intended 
for  boiling  or  baking,  as  little  as  possible ;  cut  it 
from  the  gills  downward  about  two  inches,  insert 
the  finger,  and  draw  the  entrails  up. 

After  cleaning  and  washing  out  well,  cutting 
off  the  vent  and  gills,  stuff  with  bread,  butter, 
pepper,  salt,  and  onion,  as  you  like. 

Pan  fish,  such  as  perch,  robins,  etc.,  must  be 
opened  from  the  gills  to  the  vent,  which  latter  cut 
off.  They  may  be  scored  on  both  sides,  at  regular 
distances  of  an  inch  or  an  inch  and  a  half,  then 
peppered,  salted,  and  fried. 

Fish  in  summer  are  never  good  on  the  second 
day,  unless  kept  in  ice ;  in  winter  it  does  not 
matter  so  much ;  but  care  should  be  taken  to  cook 
them  as  soon  as  possible,  unless  they  are  well 
salted,  as  fish  is  never  good  stale. 

To  Boil  Fish. 

Put  them  in  boiling  water  (with  a  little  salt) 
inclosed  in  a  bag  or  towel,  well  secured.  A  towel 
is  best,  because  you  can  unroll  it  over  the  dish  with 
less  danger  of  breaking  the  fish.  Weigh  your  fish, 
and  allow  a  quarter  of  an  hour  to  each  pound.  If 
the  water  boils  steadily  on  to  the  last,  it  will  be  well 
done.  If  you  have  any  suspicions  that  it  is  not 
done,  run  a  needle  into  the  thick  part  to  the  bone 
in  the  back,  move  the  point  about,  and  be  sure  the 
flesh  is  loosened  from  the  bone,  otherwise  return  it 


fish.  .        175 

to  the  boiler  for  a  little  while  longer.     Egg  sauce 
is  usually  an  accompaniment  for  boiled  fish. 

All  small  fish  are  best  fried,  such  as  perch, 
robins,  spotted-fish,  etc.  Mackerel,  mullets,  and 
flounders,  when  fresh,  are  excellent  fried  crisply, 
and  eaten  with  butter  and  tomato  or  mushroom 
sauce.  When  salted,  they  are  best  broiled  and 
buttered. 

To  Stew  Eels. 

Get  them  very  fresh,  skin  them,  and,  having 
washed  them  well,  stew  them  in  pure  water  till 
tender ;  then  rub  a  spoonful  of  butter,  with  the 
same  quantity  of  flour;  stir  this  in  with  the  water 
and  fish,  then  add  a  sliced  onion,  a  sprig  of  marjo- 
ram and  thyme,  with  salt  and  red  pepper.  Let  the 
whole  stew  till  well  done. 

To  Prepare  Shad  for  Broilng. 

Scale  your  shad  perfectly,  clean  it  nicely,  then 
split  it  down  the  back,  and  lay  it  flat  on  your 
board  or  tray ;  now  remove  the  entrails  perfectly, 
taking  care  not  to  break  the  gall.  Wash  out  all 
the  blood,  and  lay  your  shad  in  clean  water  till 
you  are  ready  to  place  it  over  the  fire. 

To  Prepare  a  Shad  for  Breakfast. 

First,  with  a  sharp  knife,  remove  all  the  bones 
from  your  shad,  sprinkle  it  with  salt  and  a  little 
Cayenne  pepper,  after  which  dredge  on  a  thin  coat 
of  flour.  Have  ready  a  greased  tin  sheet  [wot  a  pan), 
lay  on  it  your  shad,  and  put  it  in  your  stove  or 
oven ;  let  it  brown  slowly,  and  when  done  slip  it 


176  FISH. 

carefully  off  the  tin  sheet  to  a  hot  dish.     Butter  it 
well,  and  serve  it  immediately. 

To  Broil  a  Fresh  Shad. 

Grease  your  gridiron,  put  your  shad  on  it,  over 
bright  coals  for  five  minutes,  just  to  give  it  the 
taste  of  the  fire,  then  transfer  it  to  a  tin  sheet,  and 
having  dredged  on  flour,  pour  on  a  large  spoonful 
of  melted  butter,  and  bake. 

Court  Bouillon. 

This  dish  may  be  made  of  either  rockfish  or 
sheepshead.  For  one  fish,  sliced,  weighing  about 
six  or  seven  pounds,  take 

Three  spoonfuls  of  butter. 

Four  spoonfuls  of  flour  (brown  the  flour). 

One  pint  of  chopped  onions. 

One  quart  of  chopped  tomatoes. 

One  quart  of  water. 

One  pint  of  claret  wine. 

Two  tablespoonfuls  of  chopped  parsley. 

One  tablespoonful  of  chopped  thyme. 

One  teaspoonful  of  pounded  cloves. 

One  teaspoonful  of  allspice. 

Fry  the  onions  in  the  butter,  then  add  the 
browned  flour,  then  the  tomatoes,  water,  wine, 
spices,  and  herbs.  Let  the  whole  come  to  a  boil, 
add  the  sliced  fish,  and  let  it  simmer  forty  minutes, 
then  add  pepper  and  salt. 


fish.  177 

To  Fry  Fish. 

If  a  large  fish,  cutit  into  four-  or  five-inch  squares, 
pepper,  salt,  and  flour  it,  then  fry  it  in  boiling  lard. 
Your  fish  should  swim  in  lard,  or  it  will  be  scorched 
at  the  under  side,  and  this  will  spoil  its  fine  ap- 
pearance. Serve  it  hot,  with  melted  butter  in  a 
boat. 

To  Pickle  Fish. 

Rock,  salmon,  or  sheepshead  will  be  very  nice 
pickled  thus :  Cut  your  fish  in  six-  or  eight-inch 
pieces,  boil  these  till  thoroughly  done,  that  is,  till 
easily  parted  from  the  bone,  and  bloodless;  then 
take  them  out  carefully,  lay  them  in  a  stone  jar, 
with  alternate  layers  of  spice,  pepper,  salt,  and 
sliced  onion ;  cover  them  with  vinegar  and  a  little 
water,  say  a  pint  to  two  quarts  of  vinegar.  Cover 
the  jar,  and  set  it  in  a  cool  place. 

Pickled  fish  is  excellent  for  breakfast,  tea,  or 
supper.     Do  not  keep  it  long. 

To  Broil  Fish. 

Fresh  fish  should  remain  on  the  gridiron  barely 
long  enough  to  acquire  the  taste  belonging  to 
broiled  fish,  then  it  should  be  transferred  to  a  tin 
sheet,  and  set  in  an  oven  to  brown  slightly.  When 
done,  butter,  and  serve  hot. 

To  Prepare  Salt  Herrings  for  Breakfast. 

Either  broil  or  fry  them.  Soak  and  wash  them 
overnight,  and  in  the  morning,  early,  hang  them 
up  to  dry.     Sift  flour  or  meal  over  them,  and  fry 


178  FISH. 

them  a  light  brown,  or  broil  them  on  a  gridiron 
over  dull  coals.  If  the  coals  are  bright,  your  her- 
rings will  burn  and  blister  before  being  done 
within. 

To  Fry  Perch  or  Robins. 

Clean,  scale,  and  draw  your  perch  neatly,  wash 
them  thoroughly  from  the  blood,  take  out  the  gills, 
and  trim  the  tails  and  fins ;  salt  and  flour  them, 
then  fry  them  in  boiling  lard  a  handsome  brown. 
Some  cooks  score  them  on  both  sides  before  flour- 
ing them.  Serve  them  very  hot,  with  drawn  but- 
ter or  boiled  egg  sauce. 

To  Roast  a  Shad  on  a  Board. 

Take  a  fat,  fresh  shad,  clean  it  neatly,  lay  it  open 
on  the  back,  as  for  broiling,  salt  and  pepper  it, 
then  nail  it  to  an  oaken  board  or  barrel  top,  first 
\  heating  the  board  thoroughly.  Set  the  board  up 
~\\  on  its  side  before  the  fire,  turn  it  frequently,  first 
one  side  up,  then  the  other,  to  preserve  the  juice. 
Flour  and  butter  it  while  roasting,  and,  when  done, 
lay  the  board  with  the  fish  on  a  dish,  and  send  it  to 
the  table  hot,  with  drawn  butter  and  chopped  eggs. 

To  Broil  or  Bake  a  Salt  Shad  or  Mackerel. 

Take  it  from  the  pickle  overnight,  lay  it  in 
water  to  soak  till  morning,  when  quite  early  wash 
it,  scrape  it,  and  lay  it  in  fresh,  cold  water  for  a 
shprt  time,  then  wipe  it  dry,  and  hang  it  up  till  all 
your  breakfast  is  ready  for  the  fire,  then  lay  it  on  the 
gridiron  over  the  fire,  as  directed  for  fresh  shad,  or 
on  a  tin  sheet  to  be  baked.     Serve  it  hot. 


FISH.  179 

To  Bake  Fish. 

Having  cleaned  and  washed  your  fish,  salt  it  a 
little,  and  stuff  it  with  slices  of  buttered  bread 
sprinkled  with  red  pepper,  and  chopped  onion  or 
garlic ;  cover  it  with  bread-crumbs  or  pounded 
cracker,  after  having  brushed  it  over  with  yelk 
of  egg.  Put  it  in  a  pan  or  Dutch  oven,  with  some 
water  in  the  bottom,  to  prevent  the  fish  from  be- 
coming dry.  Baste  it  frequently  with  butter.  When 
it  is  of  a  handsome  brown  color  on  the  upper  side, 
take  off  the  lid  of  the  oven,  that  the  water  may 
evaporate ;  let  your  fish  remain  in  the  butter  to 
brown  on  the  under  side,  and  serve  it  hot,  with 
gravy  made  of  the  butter  in  the  oven,  with  a  little 
browned  flour  and  water,  pepper,  salt,  and  onion. 

To  Stew  Fish. 

Cut  your  fish  into  pieces,  four  or  five  inches  square, 
put  it  in  a  stewpan  with  water;  let  it  boil  gently, 
then  rub  a  lump  of  fresh  butter,  with  half  its 
quantity  of  flour,  moisten  it  with  a  little  of  the 
boiling  water,  and  mix  it  gradually  and  smoothly 
with  the  water  around  the  fish ;  then  season  your 
stew  with  salt,  pepper,  onion,  or  parsley.  Add  a 
cup  of  rich,  sweet  milk  or  cream  when  your  fish  is" 
done,  and  serve  hot. 

Chowder. . 

Slice  your  fish  in  pieces  about  six  inches  long; 
add  slices  of  fat  pork,  salt,  pepper,  onions,  and 
pounded  crackers,  with  a  cup  of  milk,  then  a  little 


180  FISH. 

flour  rolled  in  butter,  with  parsley,  and  a  glass  of 
wine.  Simmer  this  gently  for  an  hour  in  a  closely 
covered  Dutch  oven,  and  serve  it  hot. 

Fish  of  any  kind  stewed  in  this  way,  with  the 
addition  of  mushrooms  and  spices,  makes  a  very 
excellent  and  handsome  dish  for  company. 

Codfish. 

Boil  it  tender,  prick  it  from  the  bones,  and  mix 
it  with  equal  quantity  of  mashed  Irish  potatoes,  a 
spoonful  of  butter,  onion,  salt,  pepper,  parsle}^  a 
glass  of  white  wine.  Bake  it  in  a  baking- dish, 
with  nice,  rich  paste,  above  and  below,  or  make  it 
into  balls  a  little  flattened,  and  fry  them  in  lard. 

Sturgeon. 

Parboil  your  sturgeon,  cut  it  in  slices,  and  stew 
it  with  butter,  pepper,  salt,  onion,  and  parsley,  or 
stuff  it,  season  it,  and  bake  it  as  veal. 

Salmon, 

When  in  season,  should  be  of  a  pinkish  gray,  and 
when  cooked  almost  rose  colored.  The  small- 
headed  salmon  is  the  best.  Salmon  is  best  boiled 
in  thick  slices ;  when  done,  dress  them  with  melted 
butter  and  sprigs  of  parsley. 

To  Bake  Sturgeon. 

Take  out  the  bones  and  stuff  the  vacancies  with 
bread,  butter,  onion,  thyme,  and  marjoram.  Place 
bits  of  butter  on  it  in  a  baking-dish,  dredge  on 
flour,  and  having  poured  a  few  spoonfuls  of  boil- 


OYSTERS,   CLAMS,  ETC.  181 

ing  water  on  it  from  the  teakettle,  bake  it  as  you 
would  veal. 

Or  cut  it  in  pieces,  and  stew  it  in  water  sufficient 
to  cover  it,  with  butter  rubbed  in  flour,  onion,  pep- 
per, salt,  and  thyme  or  marjoram. 

Crabs  and  Lobsters 

Are  best  simply  boiled,  and  the  meat  cut  up,  and 
dressed  with  salad  dressing.  (See  receipts  in  this 
book.) 

Oysters. 

Do  not  buy  oysters  in  the  shell-,  unless  they  will 
close  firmly  and  quickly  on  the  knife-blade  when 
inserted  into  their  mouths.  If  the  oysters  yield 
at  once  to  the  knife,  or  the  mouths  are  open,  you 
may  be  sure  they  are  dead.  Do  not  buy  them, — 
they  are  worthless,  unwholesome. 

Do  not  buy  opened  oysters  if  they  are  of  a 
creamy-white  color,  and  begin  to  acquire  a  tainted 
odor.     They  are  spoiled  or  spoiling. 

Good    oysters   have   a   transparent   appearance, 

even  when  very  fat,  and  of  a  whitish  color,  whereas 

the  spoiled  ones  are  of  a  thick,  dead  white,  and 

somewhat  like  a  plumped  oyster,  unless  they  are 

very  poor. 

Fried  Oysters. 

Take  your  oysters  one  by  one  out  of  their  liquor, 
laying  them  on  a  clean  towel  to  drain,  then  shred 
up  bread-crumbs,  or  have  ready  pounded  crackers, 
into  which  beat  up  several  eggs,  whites  and  yelks 
together,  with  a  little  salt  and  pepper.  Have  ready 
a  frying-pan  with  boiling  lard,  take  up  one  oyster 

16 


182  OYSTERS,  CLAMS,  ETC. 

at  a  time,  with  a  fork  or  spoon,  lay  it  first  on  one 
side  and  then  on  the  other  in  the  egg  and  bread- 
crumbs or  cracker,  after  which  drop  it  in  the  hot 
lard.  Drop  in  as  many  as  your  pan  will  conven- 
iently hold  without  one  oyster  touching  another. 
Fry  them  a  light  brown. 

Another  way. — Drain  your  oysters  as  above,  sift 
Indian  meal  over  them,  and  fry  them  brown. 

Another. — Fry  them  in  a  common  batter,  of  milk, 
eggs,  and  flour,  as  above. 

Stewed  Clams. 

Prepare  them  as  you  would  oysters,  except  that 
the}7  should  be  cut  up,  and  allowed  more  time  to 
stew. 

Clam  Fritters. 

Chop  your  clams  fine,  and  pour  them  in  a  batter 
of  eggs,  milk,  and  flour,  with  a  little  pepper  and 
salt :  drop  them  from  a  spoon  in  boiling  lard. 

To  Steiv  Oysters. 

Take  them  out  of  their  liquor,  put  them  in  a 
stewpan,  with  new  milk  sufficient  to  cover  them, 
add  butter,  pepper,  and  salt  to  your  taste ;  simmer 
them  till  plump,  and  serve  them  immediately. 
Oysters  are  often  spoiled  by  too  much  cooking.  It 
renders  them  tough  and  tasteless. 

Another  way. — Take  them  from  their  liquor  till  it 
is  strained,  to  divest  it  of  bits  of  shell  or  other  ob- 
jectionable things,  then  return  them,  and  stew 
them  in  their  own  liquor;  simmer  till  plump,  with 
butter,  pepper,  salt,  a  cup  of  cream,  and  a  few 
pieces  of  whole  mace. 


OTSTERS,   CLAMS,  ETC.      .  183 

Some  persons  rub  a  little  flour  into  the  butter 
before  adding  it  to  the  oysters ;  but  in  this  case  it 
is  best  to  remove  the  oysters  till  the  liquor  and 
flour  are  well  amalgamated,  and  thoroughly  done. 

Scolloped  Oysters. 

Cover  the  bottom  of  a  baking-dish  with  bread- 
crumbs, mixed  with  butter,  pepper,  and  salt;  add 
a  layer  of  oysters,  then  another  covering  of  bread- 
crumbs and  butter,  sprinkled  with  salt  and  pep- 
per, then  oysters  again  and  bread-crumbs,  till 
the  pan  is  full.  Let  the  last  layer  be  of  bread- 
crumbs, butter,  etc.  Bake  brown,  and  send  them 
to  table  hot. 

Scolloped  oysters  are  sometimes  baked  in  scollop- 
shells,  prepared  as  above,  and  thus  has  the  name 
been  obtained  for  this  mode  of  dressing  oysters. 
They  may  be  prepared  in  little  patty-pans. 

Oyster  Pie. 

Cover  a  baking-dish  with  puff  paste,  fill  it  with 
oysters,  butter,  pepper,  and  salt;  the  butter  rubbed 
up  with  a  spoonful  of  flour.  Cover  the  dish  with 
puff  paste,  and  bake  of  a  light  brown.  You  may 
ornament  the  top  crust  with  paste  leaves. 

Pickled  Oysters. 

Pick  your  oysters,  strain  their  liquor,  then  boil 
the  liquor  with  a  little  salt,  a  pod  of  red  pepper, 
and  a  little  mace.  While  boiling,  put  in  the 
oysters,  let  them  boil  till  plump,  then  take  them 
out,  put  them  in  your  jar;  throw  in  the  liquor  a 


184  OTSTEBS,   CLAMS,  ETC. 

pint  of  good  vinegar  to  two  quarts  of  oysters,  let 
the  vinegar  and  liquor  boil  up,  and  pour  it  on  the 
oysters.  They  are  now  done.  Do  not  use  them 
till  they  are  cold. 

If  you  wish  to  keep  the  oysters  for  some  time, 
boil  them  rather  more,  make  them  quite  salt,  and 
cork  them,  then  put  them  in  a  cool  place  or  in  ice. 

Broiled  Oysters. 

Drain  the  liquor  from  them,  and  lay  them  on 
oyster-irons  over  bright  coals.  Butter  them,  and 
send  them  to  table  hot. 

Oyster  Fritters. 

Take  your  oysters  out  of  their  liquor,  and  chop 
them  a  little.  Have  ready- a  batter  of  eggs,  milk, 
and  flour,  add  to  this  a  little  of  the  oyster  liquor, 
strained;  let  your,  lard  boil,  and  put  your  fritters 
in,  one  spoonful  at  a  time.  Fry  them  a  yellow 
brown.     Very  little  salt  is  necessary,  if  any. 

To  Roast  Oysters. 

Have  a  bright  wood  fire,  wash  your  oysters  clean, 
and  lay  them  on  the  fire ;  as  soon  as  their  mouths 
open,  turn  them.  Allow  them  to  remain  till  the 
shells  are  dry  on  both  sides,  and  they  are  done. 
Open  them  near  the  fire,  over  a  heated  deep  dish, 
and  serve  with  butter,  pepper,  and  salt. 

Roasted  Clams. 

Clams  are  roasted  in  the  same  manner  as  oys- 
ters, and  served  in  like  manner.     Indeed,  clams  are 


OYSTERS,  CLAMS,  ETC.  185 

roasted,  stewed,  fried,  and  broiled  in  the  same 
manner  as  oysters,  except  that  they  should  be 
chopped  up  very  tine,  if  stewed  or  fried  in  batter. 

Shrimps. 

Pick  and  boil  your  shrimps,  then  cover  the  bot- 
tom of  a  baking-dish  with  pounded  cracker  and 
butter ;  add  a  layer  of  shrimps  and  another  of  but- 
ter and  crackers  till  the  dish  is  full,  the  crackers  ^ 
forming  the  last  layer.  Then  pour  over  the  whole 
a  cup  of  sweet  cream,  with  a  little  salt,  pepper,  and 
mace. 

Terrapins. 

Cut  open  your  terrapins,  and  having  extracted 
the  eggs,  feet,  and  legs,  wash  them  in  pure  water,       ..-♦> 
and  stew  them  till  tender,  then  stir  in  butter  and 
flour  rubbed  together;  mace,  onion,  salt,  and  pepper 
to  your  taste,  with  a  cup  of  wine. 


\6* 


186  ROASTING. 


nJ 


BOASTING. 

There  is  no  such  thing  as  roasting  without  ex- 
posure to  actual  tire.  There  can  be  no  inter- 
mediate agent.  If  one  is  used,  then  the  article 
intended  to  be  roasted  is  baked,  boiled,  fried,  or 
stewed.  That  noble  old  dish,  "  roast  beef,"  is 
poorly  represented  by  baked  beef,  that  is,  beef  done 
in  an  oven  or  stove. 

I  remember,  in  my  young  days,  seeing  a  piece 
of  beef  or  a  turkey  hung  up  by  a  string  before  the 
fire,  with  a  dripping-pan  beneath  it  to  catch  it* 
juices  as  they  fell.  The  cook  or  her  assistant  fre- 
quently turned  the  string  to  keep  her  meat  or 
turkey  revolving  slowly  before  the  fire,  while  with 
a  basting-mop,  moistened  with  butter  or  lard  and 
flour,  she  rubbed  it  as  it  turned.  When  done,  it 
was  usually  a  beautiful  and  delicious  dish,  vastly 
superior  to  your  baked  meats  of  this  age  of  im- 
provements. 

Again,  I  have  seen  roasting  done  to  the  same 
perfection  by  means  of  a  roasting-jack  or  spit  and 
crank,  so  constructed  of  iron  as  to  turn  the  meat 
horizontally  before  the  fire  instead  of  vertically. 
This  also  was  more  convenient  than  the  first-men- 
tioned mode. 

Next  came  a  still  greater  improvement,  the  tin- 
kitchen.  It  roasted  equally  well,  while  to  the 
housekeeper  or  cook  it  was  a  great  convenience. 


ROASTING.  187 

But  this  did  not  satisfy  the  spirit  of  expediency, 
and  again  the  inventive  genius  of  man  went  to 
work,  and  the  cooking-stove  came  into  existence. 
Being  decidedly  more  economical  in  fuel,  labor, 
and  time,  it  has  superseded  all  other  modes  of 
cooking,  to  a  vast  extent,  in  this  rapidly  advancing 
age.^ 

It  is  seldom  a  really  roasted  joint  of  meat  or  fowl 
of  any  kind  is  to  be  found  at  the  present  day. 
But  I  do  assure  my  reader,  who  is  only  acquainted 
with  baked  beef  or  baked  fowl,  there  is  a  great  en- 
joyment in  store  should  she  or  he  determine  for 
once  to  break  through  this  modern  idea,  and  go 
back  to  primitive  roasting.  The  difference  is 
astonishing,  and  well  worth  the  experiment. 

Venison,  mutton,  veal,  lamb,  and  pork  should  be 
dressed  by  the  same  rules. 

The  same  rules  by  which  a  joint  of  meat  is 
roasted  will  apply  to  poultry  of  every  kind,  and 
therefore  I  shall  only  give  general  directions  for 
this  application  of  heat.  Of  course  the  preparatory 
directions  must  be  different,  such  as  cleaning,  truss- 
ing, stuffing,  etc. 

When  you  are  about  to  roast  a  joint  of  meat, 
first  wash  it  clean,  then  having  prepared  a  bright, 
glowing  fire,  spit  your  joint,  and  after  slightly 
salting  it,  and  dredging  an  even  thin  coat  of  flour 
all  over  it,  place  it  in  your  tin-kitchen  at  a  distance 
of  two  feet  from  the  fire.  Throw  a  little  water 
into  your  dripping-pan  to  prevent  the  juices  from 
burning  as  they  fall  from  the  meat.  From  time  to 
time  baste  your  meat  with  a  basting-mop,  and  lard 


188       MEATS  ROASTED,  BAKED,  BOILED,  ETC. 

or  butter.  Gradually  move  your  meat,  inch  by 
inch,  nearer  to  the  fire,  and,  as  it  begins  to  brown, 
dredge  on  more  flour ;  let  it  brown,  and  rub  it 
when  brown  with  the  basting-mop,  then  with  a 
spoon  sprinkle  it  with  water  from  the  dripping- 
pan;  as  this  returns  to  the  dripping-pan,  it  takes 
down  with  it  the  browned  flour,  which  is  sufficient 
to  color  the  gravy. 

Let  your  meat  become  of  a  bright  yellow-brown 
color;  then,  on  pricking  it  with  a  fork,  if  no  red 
juice  follows,  the  meat  is  done.  If  it  is  preferred 
rare,  remove  it  from  the  fire  sooner. 

Roast  Beef  of  Old  England. 

When  King  James  I.  ascended  the  English 
throne  it  is  probable  he  had  never,  in  all  his  royal 
Scottish  lifetime  partaken  of  this  noble  dish,  for 
such  was  his  delight,  on  taking  the  first  morsel 
into  his  mouth,  that  he  instantly  drew  out  his 
sword  and  bestowed  the  honor  of  knighthood  on 
the  object  of  his  admiration,  —  a  loin  of  beef. 
Thenceforth  it  was  "  Sir  Loin"  on  the  royal  board, 
and  has  ever  since  retained  that  name  or  title. 

To  Roast  a  Sirloin  of  Beef. 

Cooks  usually  allow  a  quarter  of  an  hour  to  a 
pound  in  roasting  or  baking;  but  as  a  sirloin  is 
much  thiner  than  it  is  broad  and  long,  a  less  time 
will  be  required  to  cook  it. 

If  your  beef  does  not  weigh  more  than  ten 
pounds,  an  hour  and  a  half  will  suffice ;  if  twelve 
or  fifteen,  two  hours  and  a  half  will  do. 


MEATS  ROASTED,  BAKED,  BOILED,  ETC.         189 

First,  wash  your  meat  carefully,  rub  it  with  a 
little  salt,  dredge  on  a  thin  coat  of  fiour,  and  having 
spitted  it  leugthwise,  place  it  before  the  fire  at  a 
distance  of  two  feet.  Have  your  fire  briskly  and 
clearly  burning.  Put  a  cup  of  water  in  your  drip- 
ping-pan to  prevent  the  burning  of  the  juices 
which  will  drop  from  your  meat.  It  will  become 
warm  through,  but  will  cook  slowly.  Turn  it  fre- 
quently. When  it  begins  to  fry  and  drop  its  juice 
freely,  turn  it  around  more  rapidly.  When  it  has 
been  doing  three-quarters  of  an  hour,  move  it  a  few 
inches  nearer  to  the  fire.  Baste  it  frequently  with 
butter  or  lard,  or,  if  very  fat,  with  the  dripping 
from  the  pan.  After  basting,  dredge  on  more 
flour  till  it  is  brown;  baste  again,  and  continue 
this  throughout  the  process.  Prick  your  meat  now 
with  a  fork,  and  if  no  bloody  juice  follows,  it  is 
done;  then  draw  it  nearer  to  the  fire  for. the  last 
half  hour.  Baste  it  often,  to  prevent  burning. 
When  it  is  covered  with  a  rich,  brown  crust,  take 
it  from  the  spit,  but  keep  it  near  the  fire,  covered, 
till  your  dinner  is  dished.  Now  pour  your  drip- 
ings  into  a  saucepan,  skim  off  most  of  the  fat,  and 
let  it  boil  to  a  proper  consistency.  Serve  in  a 
gravy-boat,  and  not  with  the  roast  in  the  dish. 

To  Bake  a  Sirloin  of  Beef. 

This  is  a  very  nice  and  difficult  process,  seeing 
this  dish  is  intended  to  represent  genuine  roast 
beef  in  both  appearance  and  quality. 

Be  very  particular  to  follow  all  the  directions  for 
roast  beef  as  closely  as  possible,  considering  there 


190        MEATS  ROASTED,  EARED,  BOILED,  ETC. 

is  to  be  no  roasting  about  it.  Take  care  it  is  not 
suffered  to  burn,  or  become  dry  and  hard;  that  it 
is  basted  well  and  frequently;  that  it  is  of  a  hand- 
some brown  all  over.  Be  sure  and  have  no  bits  of  un- 
colored  flour  about  it,  and  that  it  is  thoroughly  done. 
As  the  dish  is  intended  for  dinner,  it  must  be 
presumed  that  there  is  a  substantial  and  active  fire 
in  your  stove.  Your  fire  cannot  be  graduated  to 
suit  one  article  more  than  another.  This  can  ouly 
be  done  by  placing  some  things  nearer  and  some 
at  a  greater  distance  from  the  fire-chamber,  or  by 
opening  a  door.  This  latter  must  be  done  in  the 
case  of  baking  meats,  indeed,  any  other  article. 
Place  your  sirloin  in  a  dripping-pan  with  water, 
dredge  on  flour,  and  draw  your  beef  to  the  farthest 
side  of  the  stove  from  the  fire.  Do  this,  if  your 
sirloin  is  a  large  one,  about  two  hours  and  a  half 
before  it  is  intended  to  be  served.  If  a  medium 
size  one,  two  hours  will  do.  Leave  the  stove  door 
open  partially  till  your  water  is  hot,  as  well  as  your 
beef.  Baste  frequently  with  a  larded  mop  and  with 
flour.  When  on  pricking  your  beef  with  a  fork, 
no  bloody  juice  follows,  you  may  conclude  your 
baked  meat  is  nearly  done ;  now,  after  basting 
well,  close  your  door,  and  allow  it  to  become  of  a 
yellow-brown  color.  When  this  is  the  case,  take 
out  your  beef,  place  it  near  the  stove  to  keep  warm, 
and  boil  down  your  gravy  to  a  proper  consistency. 
Send  your  sirloin  to  the  table  in  a  heated  dish,  and 
the  gravy  in  a  gravy-boat.  No  seasoning  is  neces- 
sary but  a  little  salt.  Mustard  and  horseradish  are 
agreeable  condiments. 


MEATS  ROASTED,  BAKED,  BOILED,  ETC.       191 

Some  persons  like  their  beef  only  partially  done, 
so  that  when  cut  the  juice  will  retain  a  red  color. 
If  this  is  desired,  an  hour  is  sufficient  for  a  sirloin 
of  a  moderate  size. 

Beefsteak. 

Beefsteaks  should  be  taken  from  the  tender- 
loin; but  if  this  cannot  be  done,  then  from  the 
tongue  side  of  the  joint  which  bounds  the  larger 
round.  If  this  cannot  be  procured,  then  take  your 
steak  from  the  round  itself,  nearest  the  hip-joint. 
These  steaks  will  require  to  be  beaten  with  a  meat- 
mallet,  taking  care  not  to  make  them  ragged  by 
too  much  beating. 

Now  wash  your  steaks  well  in  pure  water,  grease 
your  gridiron  with  sweet  lard,  and  put  it  over  a 
bright,  glowing  bed  of  lively  coals. 

Sprinkle  your  steaks  on  both  sides  with  sifted 
flour,  and  lay  them  on  the  gridiron.  Cover  them 
with  a  tin  or  sheet-iron  pan,  about  the  size  of  your 
gridiron.  This  will  prevent  their  drying  too 
rapidly. 

When  brown  on  one  side,  turn  the  other,  and 
as  soon  as  that  is  brown  remove  your  steaks 
from  the  gridiron  to  the  pan  which  covers  them ; 
set  it  on  the  gridiron,  add  a  good  piece  of  sweet 
butter,  and  pour  in  from  your  teakettle  a  few 
spoonfuls  of  boiling  water,  cover  with  another 
pan,  and  let  your  steaks  so  remain  till  your  dinner 
is  dished,  after  which  serve  them  in  a  hot  dish, 
with  cover. 

No  salt  will  be  needed  in  the  cooking,  it  only 
makes  the  steak  hard;  add  this  and  other  usual 


192       MEATS  ROASTED,  BAKED,  BOILED,  ETC. 

condiments  after  you  are  helped  to  the  steak. 
Your  plates  should  be  hot  to  eat  beefsteak  in  per- 
fection. 

If  bits  of  your  steak  remain  after  dinner,  add 
them  to  your  soup-pot  on  the  following  day.  They 
impart  a  pleasant  tone  to  soup,  if  not  scorched  in 
broiling. 

Beef  Alamode. 

Take  a  Dutch  oven  that  has  been  carefully 
cleaned,  and  put  it  over  a  few  lively  coals.  Drop 
into  it  a  spoonful  of  good  lard ;  as  soon  as  it  is 
melted,  dredge  in  sufficient  flour  to  cover  the  bot- 
tom of  the  oven.  Leave  it  to  brown.  When  every 
appearance  of  whiteness  has  disappeared  from  the 
flour,  draw  the  coals  out,  for  fear  of  burning,  till 
your  round  is  ready. 

Wash  a  fine  round  of  beef,  then  lay  it  on  a 
board,  and  with  a  sharp  knife  gash  it  vertically 
all  over,  taking  care  to  move  the  point  of  the  knife 
so  as  to  make  the  incisions  larger  within  the  meat 
than  at  the  surface,  so  as  to  contain  the  stuffing  the 
better.     Then  prepare  your  stuffing: 

One  onion,  chopped. 

One  handful  of  fat  pork  or  bacon,  chopped  fine. 

One  tablespoonful  of  sugar. 

One  teaspoon ful  of  salt. 

Half  teaspoon  ful  of  red  pepper. 

Spoonful  of  powTdered  savory,  thyme,  and  celery 
seed. 

One  spoonful  of  spices,  mixed. 

Mix  all  well  together,  and  fill  up  the  gashes  in 
the  round. 


MEATS  ROASTED,  BAKED,  BOILED,  ETC.        193 

Sift  flour  over  the  meat,  and  now  place  it  in  the 
oven,  and  replace  the  coals.  Pour  boiling  water 
into  the  oven,  around  the  meat,  till  it  approaches 
the  upper  surface,  but  do  not  let  it  overflow  the 
meat.  Heat  the  cover  of  the  oven,  put  a  few  em- 
bers on  it,  and  let  the  beef  stew  for  seven  hours. 
Keep  a  kettle  of  boiling  water  near,  and  fill  up, 
from  time  to  time,  as  the  gravy  diminishes.  Do 
not  suffer  it  to  become  dry,  as  alamode  beef  is  a 
rich  stew,  not  a  baked  meat.  If  suffered  to  become 
dry,  it  will  be  hard. 

When  you  open  your  oven  to  fill  up  with  water, 
throw  some  of  the  gravy  over  the  meat,  and  rub 
the  flour  about  that  it  may  not  form  a  crust. 
Loosen  the  round  from  the  bottom  occasionally. 

Just  before  you  remove  the  round  from  the 
oven,  pour  over  it  a  good  glass  of  port  wine,  let  it 
remain  covered  for  a  few  moments,  and  then  serve. 
Put  your  gravy  in  a  gravy-boat.  If  your  gravy  is 
not  quite  of  the  consistency  of  cream,  let  it  boil  a 
few  minutes  more ;  if  too  thick,  add  boiling  water. 

This  is  a  very  handsome  dish  for -a  cold  supper, 
and  what  is  left  of  it  after  supper  will  make,  with 
some  of  the  gravy,  a  fine  hash  for  breakfast. 

Alamode  beef,  cold,  and  cut  up  fine,  makes  a 
delicious  salad,  prepared  in  the  same  way  as 
chicken  salad,  that  is,  provided  it  is  prepared  in 
a  proper  manner,  when  it  will  be  as  tender  as 
chicken  ;  but  if  suffered  to  become  hard  in  stewing, 
it  will  not  answer  for  a  salad. 

11 


194        MEATS  ROASTED,  BAKED,  BOILED,  ETC. 
Hash  Alamode. 

Slices  of  alamode  beef  stewed  with  some  of  the 
gravy,  with  the  addition  of  a  glass  of  wine,  and  a 
lump  of  butter.     Serve  in  a  hot,  covered  dish. 

Calf's  Head  Fried. 

Boil  a  calf's  head,  after  well  cleaning,  as  directed 
before.  When  done,  and  quite  tender,  cut  it  in 
pieces,  cover  each  piece  with  egg,  and  bread-crumbs 
or  pounded  cracker,  seasoned  with  salt  and  pepper, 
as  directed  for  oyster  fritters,  and  fry  them  till  of  a 
light  brown.     This  a  very  nice  dish. 

Boned  Beef  Roll. 

With  a  sharp  knife  take  the  ribs  out  of  a  piece 
of  fat  beef,  then  stuff  the  cavities  with  bread  and 
butter,  pepper,  salt,  sweet  herbs,  onions,  and  a 
little  mace.  Roll  the  beef,  tie  it  securely  with  a 
strong  twine,  and  roast  or  bake  it  in  the  usual 
way,  taking  especial  care  that  it  is  colored  lightly, 
and  not  allowed  to  dry.  This  is  a  handsome  and 
delicious  dish.     Remove  the  string  before  serving. 

Baked  Tenderloin. 

Take  a  tenderloin,  whole,  out  of  a  large  beef, 
flour  it  well,  set  it  in  an  oven,  with  a  cup  of  water, 
to  keep  it  from  burning.  When  it  begins  to  bake, 
baste  it  frequently  with  flour  and  butter  rolled 
together,  and  occasionally  with  the  water  from  the 
dripping-pan.  When  it  is  done  of  a  light  brown, 
with  a  crust  all  over  the  surface,  dish  it  up,  make 
the  gravy,  and  pour  it  over  the  tenderloin. 


MEATS  ROASTED,  BAKED,  BOILED,  ETC.       195 

If  your  family  is  large,  you  will  scarcely  get  as 
much  as  you  wish  of  this  delicious  and  delicate 
dish. 

Collared  Beef. 

Take  a  flank  of  fresh  beef,  draw  out  the  bones, 
lay  it  on  a  tray  or  dish,  and  salt  it  slightly,  adding 
a  small  spoonful  of  saltpeter.  Let  it  remain  two 
days,  then  wash  off  the  salt,  sprinkle  it  with 
pounded  mace,  cinnamon,  allspice,  and  a  spoonful 
of  brown  sugar.  Roll  it  up  tightly,  tie  a  towel 
over  it  closely,  and  boil  it  for  three  hours  rapidly ; 
then  take  it  out  of  the  pot ;  place  a  weight  on  it 
till  cold.  On  the  following  day  unroll  the  towel, 
take  out  your  beef,  and  slice  it  for  breakfast  or  tea. 

To  Stew  Beef. 

Cut  your  beef  into  thin  slices,  wash  it  clean,  put 
it  in  a  stewpan,  and  cover  it  with  water;  let  it 
boil  till  tender,  then  rub  a  large  spoonful  of  butter, 
with  a  moderate  one  of  flour,  stir  it  into  the  water 
containing  the  beef,  with  a  seasoning  of  salt,  pep- 
per, a  little  onion,  and  a  small  sprig  of  marjoram. 
If  you  have  any  cold,  boiled  Irish  potatoes,  slice 
them  in  your  stew ;  it  will  improve  it. 

Hunters'  Beef. 

With  one  quart  of  salt  mix 
Two  ounces  of  saltpeter. 
Half  ounce  of  cloves. 
Half  ounce  of  mace. 
Half  ounce  of  allspice. 
Half  ounce  of  nutmeg. 
One  tablespoonful  of  sugar. 


196       MEATS  ROASTED,  BAKED,  BOILED,  ETC. 

Take  the  bone  from  the  middle  of  a  large,  fat, 
tender  round  of  beef;  fill  the  hole  with  the  above 
mixture,  and  rub  it  well  over  the  whole  round. 
Have  ready  a  wooden  tub,  which  will  just  hold  the 
round ;  sprinkle  in  some  salt,  with  a  handful  of  the 
above  mixture,  put  in  the  round,  and  cover  the  top 
with  the  remainder  of  the  mixture.  Cover  the  tub 
closely,  set  it  in  a  cool  place  for  two  weeks,  when 
it  will  be  ready  for  use. 

Cover  the  bottom  of  a  Dutch  oven  with  paste, 
lay  your  round  in,  cover  it  with  paste  also,  then 
pour  a  cup  of  water  in  the  bottom  of  the  oven, 
cover  it  close,  and  bake  it  slowly  five  hours. 
When  done,  take  off"  the  crust,  shave  off"  a  thin 
slice  from  the  top  of  the  round.  Serve  it  cold.  A 
very  excellent  dish  for  a  supper. 

Hash. 

Cut  your  meat  into  small  pieces  with  a  knife 
and  fork;  do  not  chop  it  fine;  then  put  it  in  a 
saucepan,  with  a  little  water,  salt,  pepper,  and 
butter  rolled  in  flour;  stir  it  frequently,  and  let  it 
stew  till  the  gravy  is  of  a  proper  consistency. 
Then  dish  your  hash  in  a  covered  dish. 

Cold  turkey  or  any  other  kind  of  poultry,  cold 
beef  or  any  other  kind  of  meat,  will  make  good 
hash  for  breakfast. 

To  Broil  Ham. 

Cut  it  in  thin  slices,  lay  them  in  cold  water  to 
extract  the  salt,  wipe  the  slices,  and  lay  them  on 
a  clean,  greased  gridiron  over  dull  coals.  Turn 
them  when  they  appear  slightly  browned  on  one 


MEATS  ROASTED,  BAKED,  BOILED,  ETC.        197 

side,  and  brown  the  other.     Do  not  suffer  them  to 
remain  till  dry  and  hard. 

Browning  for  Soup  or  Gravies. 

Melt  a  spoonful  of  sugar  with  a  spoonful  of  but- 
ter, and  let  the  mixture  remain  over  the  fire  till 
quite  brown,  then  add  a  glass  of  water;  stir  it  well 
together,  and  bottle  it  for  use.  A  tablespoonful  is 
sufficient  to  brown  a  tureen  of  soup. 

To  Boil  a  Ham  and  Serve  it. 

Lay  your  ham  in  cold  water  overnight.  In  the 
morning  scrape  it  clean,  and  lay  it  in  fresh  water 
till  time  to  boil  it.  Weigh  your  ham,  and  put  it 
on  in  time  to  allow  a  quarter  of  an  hour  for  every 
pound,  and  a  quarter  of  an  hour  to  be  heated 
through.  Let  it  boil  slowly.  If  you  allow  it  to 
boil  hard,  it  may  be  done  before  the  time,  and  will 
become  by  the  time  appointed  too  much  done. 
This  should  be  looked  to;  and  if,  on  piercing  it 
with  a  fork,  there  is  difficulty  in  drawing  it  out,  the 
ham  is  not  yet  done ;  but  if  the  fork  comes  out 
readily,  take  your  ham  from  the  fire,  it  is  done. 
There  is  another  way  to  know  if  your  ham  is  done. 
If  the  bone  attached  to  the  thigh-joint  is  loose  and 
easily  withdrawn,  your  ham  is  certainly  done. 

"When  your  ham  is  done,  take  the  pot  off  the 
fire  till  it  is  time  to  prepare  your  ham  for  table. 
The  usual  way  is  to  draw  off  the  skin,  and  send  the 
ham  to  table  hot.  If  you  wish  to  dress  your  ham, 
there  are  several  handsome-  modes  of  doing  this. 
First,  leave  on  the  skin,  and,  while  your  ham  is 
warm,  with  a  sharp-pointed  penknife  cut  a  bunch  of 

17* 


198       MEATS  ROASTED,  BAKED,  BOILED,  ETC. 

flowers  and  leaves  on  the  skin,  then  draw  off  care 
fully  all  the  superfluous  bits  of  skin.  This  is  a 
very  handsome  mode,  and  shows  well,  particularly 
after  the  ham  is  cold.  Another  way  is  to  brush  it 
\  over  with  a  batter  made  of  the  yelks  of  eggs  and 
milk,  to  sift  pounded  cracker  over -this,  and  stick 
cloves  over  the  ham  in  any  fanciful  manner,  then 
set  the  ham  in  an  oven  and  brown  it.  When  you 
dish  your  ham,  dress  the  hock  with  fringed  white 
paper. 

To  Boil  a  Round  of  Corned  Beef. 

If  your  round  has  been  long  in  the  pickle,  soak 
it  several  hours  before  boiling.  Weigh  it,  and 
allow  it  the  same  time  to  boil  as  for  a  ham.  Keep 
a  kettle  of  boiling  water  near  for  the  purpose  of 
filling  up  your  pot  as  it  boils  down.  The  water 
should  cover  the  meat  well  throughout  the  boiling. 
Skim  your  pot  often,  and  when  your  meat  is  done 
wash  it  well,  that  no  appearance  of  the  scum  de- 
faces it ;  then  with  a  sharp  knife  shave  off  a  thin 
slice  from  the  upper  surface  before  sending  it  to 
table.     This  displays  its  fresh,  ruddy  complexion. 

To  Boil  a  Smoked  Tongue. 

It  should  be  soaked  overnight,  and  boiled  till, 
on  piercing  it  with  a  fork,  it  is  found  quite  tendei 
and  does  not  cling  to  the  fork  in  drawing  it  out. 

Venison  Pasty. 

Take  a  shoulder  of  venison,  wash  it  clean,  and 
soak  it  well,  to  free  it  from  the  blood;  then  put  it 
in  cold  water,  and  let  it  boil  till  perfectly  tender; 


MEATS   ROASTED,  BAKED,  BOILED,  ETC.       19Q 

take  it  out  of  the  pot  and  cut  the  meat  off  in  con- 
venient slices.  Strain  the  water  in  which  it  was 
boiled  into  a  clean  stewpan. 

Now  line  a  deep  baking-dish  with  puff  paste, 
place  a  large,  clean  towel,  folded  up  to  rise  in  the 
center,  in  the  baking-dish,  cover  it  with  a  sheet  of 
puff  paste,  and  ornament  the  borders  of  the  pie 
with  a  wreath  of  paste  leaves  cut  out  with  a  jag- 
ging-iron.  Place  your  pie  in  a  slow  oven,  and 
bake  it  lightly.  Take  a  half  pound  of  fresh  butter 
and  rub  into  it  a  spoonful  of  flour,  then  mehrthe 
mixture  with  a  tablespoonful  of  mixed  spices,  that 
is  to  say,  a  little  cinnamon,  mace,  allspice,  and  nut- 
meg, with  the  rind  of  a  lemon,  grated,  thyme,  and 
marjoram.  Mix  this  with  the  boiling  water  in  the 
stewpan  along  with  the  sliced  venison.  Let  all  boil 
together  well,  then  add  a  couple  of  glasses  of  best 
Madeira  wine,  and  having  removed  the  towel  from 
the  inside  of  the  baking-dish,  pour  in  the  contents 
of  the  stewpan,  put  on  the  top  crust  again,  and  set 
the  pie  in  the  oven  for  a  few  moments 

Stuffed  Leg  of  Venison. 

As  venison  is  usually  a  winter  dish,  take  care 
that  it  is  not  frozen  when  it  is  put  to  roast.  Ob- 
serve your  venison  overnight,  and  if  frozen,  put  it 
to  soak  during  the  night  in  a  large  tub  of  cold 
water.  See  that  it  is  entirely  submerged.  In  the 
morning,  when  it  is  thoroughly  thawed,  wipe  it 
dry,  and  lay  it  on  a  dish  or  tray.  Make  incisions 
of  an  inch  and  a  half  apart  with  a  sharp  knife, 
moving  the  point  inside  the  meat,  so  as  to  con- 


200       MEATS  ROASTED,  BAKED,  BOILED,  ETC. 

tain  the  more  stuffing.  Now  mix  together  in  a 
bowl — 

One  handful  of  fat  pork  or  bacon,  chopped  fine. 

One  small  silver-skinned  onion,  chopped  fine. 

One  tablespoonful  of  sugar. 

One  tablespoonful  of  mixed  spices,  ground  fine. 

One  handful  of  marjoram,  thyme,  and  parsley, 
all  chopped  fine. 

One  teaspoonful  of  salt. 

Half  teaspoon  ful  of  red  pepper. 

A  lump  of  butter  the  size  of  an  egg,  and  moisten 
all  with  one  egg. 

Stuff'  your  venison,  dredge  on  flour,  and  roast  or 
bake  as  directed  for  beef.  When  it  is  done,  pour 
over  it  a  glassful  of  Madeira  wine. 

A  leg  of  mutton  dressed  in  this  way  is  excel- 
lent. 

A  Stuffed  Leg  of  Venison  No.  2. 

Cut  deep  incisions  all  over  your  leg  of  venison, 
then  stuff"  it  with  the  following  mixture : 

A  handful  of  chopped  fat  pork. 

A  handful  of  bread-crumbs. 

A  spoonful  of  sugar. 

A  spoonful  of  salt. 

A  spoonful  of  spices  (mixed). 

A  teaspoonful  of  celery  seed,  or  a  handful  of 
chopped  celery. 

Then  place  the  venison  in  a  Dutch  oven,  with  a 
little  water  in  the  bottom,  and  a  thick  sheet  of 
white  paper  on  the  top. 

Put  a  little   fire   under  the   oven,  and  a  little 


MEATS  ROASTED,  BAKED,  BOILED,  ETC.        201 

on  the  heated  lid,  let  the  vension  cook  slowly  for 
an  hour,  and  then  gradually  increase  the  heat  till 
you  find  the  paper  quite  brown,  and  the  water 
dried  in  the  oven.  Now  take  off  the  paper,  put  a 
large  spoonful  of  butter  rubbed  in  flour  in  the 
oven ;  let  it  fry  brown ;  then  pour  in  water  from 
the  boiling  kettle,  stirring  all  the  while.  Move 
your  venison  about  frequently  to  prevent  it  stick- 
ing. Cover  it  up,  but  from  time  to  time  open  the 
oven  and  baste  the  meat  with  the  gravy.  When  it 
has  remained  two  hours  and  a  half,  pierce  it  to  the 
bone  with  a  fork ;  if  no  blood  exudes,  it  is  done. 
Pour  over  it  a  glass  of  Madeira  wine,  let  it  remain 
a  little,  and  then  serve. 

To  Dress   Venison  in  a  Chafing-dish. 

Set  your  chafing-dish  on  the  table,  and  light 
your  spirit-lamp.  Rub  a  teaspoonful  of  flour  into 
a  tablespoonful  of  fresh  butter,  and  place  it  in  the 
hot  chafing-dish.  Let  it  fry  till  of  a  light-brown 
color.  Then  add  a  few  spoonfuls  of  water,  with  a 
little  mace,  cinnamon,  nutmeg,  a  few  cloves,  and 
grated  rind  of  a  lemon  in  its  juice.  Now  add  some 
thin  slices  of  venison,  and  put  on  the  cover  of  the 
chafing-dish  for  a  little  while,  then  open  it  and  turn 
the  steaks.  Cover  the  venison  again  for  a  few 
minutes  more,  then  open  the  chafing-dish  again, 
and  sprinkle  over  the  steaks  a  little  salt  and  red 
pepper.  Pour  over  them  a  glass  of  Madeira  wine, 
cover  them  up  again  for  a  few  more  minutes,  and 
then  eat  them  with  currant  jelly. 


202        MEATS  ROASTED,  BAKED,  BOILED,  ETC. 
Venison  Steaks  in  the  Woods. 

Cut  some  large,  thin  slices  off  the  ham,  lay  them 
over  bright  coals;  when  brown  on  one  side  turn 
them,  and  as  soon  as  both  sides  are  brown,  salt, 
pepper,  and  butter  them ;  then  eat  them  imme- 
diately with  your  hunters'  loaf,  and  water  from  the 
spring. 

Boiled  Leg  of  Mutton. 

Have  ready  a  pot  of  boiling  water,  wash  your  leg 
of  mutton,  cut  off  the  hock,  and  drop  it  in  the  boil- 
ing water.  Boil  it  gently,  allowing  a  quarter  of  an 
hour  for  every  pound.  Skim  the  water  frequently, 
and  keep  the  pot  well  covered ;  fill  up  the  pot  with 
hot  water  from  your  teakettle  as  it  boils  down  ;  to 
fill  up  with  cold  water  will  harden  the  meat.  When 
you  think  your  meat  is  done,  prick  it  with  a  fork, 
and  if  no  bloody  water  follows,  you  have  judged 
rightly.  If  you  like  it  rare,  then  dish  it  up  some- 
what sooner. 

Make  a  sauce  of  drawn  butter  and  hard-boiled 
eggs,  chopped  up,  and  serve  a  portion  of  it  in  a 
boat,  the  remainder  pour  over  your  leg  of  mutton. 
Garnish  it  and  the  sides  of  the  dish  with  sprigs  of 
fresh  parsley. 

Mutton  Stew. 

Take  a  leg  of  mutton  which  has  been  served  the 
day  previous,  and  put  it  in  a  pot  without  cutting  it 
up.  Cover  it  with  water,  and  let  it  simmer,  and 
then  add  a  spoonful  of  butter  rubbed  up  with  as 
much  flour,  and  stir  it  smoothly;  then  cut  up 
boiled  Irish  potatoes,  with  a  pod  of  pepper,  a  little 


MEATS  ROASTED,  BAKED,  BOILED,  ETC.        203 

salt,  and  a  bunch  of  thyme,  if  you  like  it.  Let  the 
stew  simmer  for  an  hour,  and  when  you  have 
placed  it  in  the  dish,  lay  the  potatoes  around  it, 
and  pour  the  gravy  over  the  whole.  It  should- be 
a  deep  dish. 

Mutton-steaks. 

Take  them  from  the  thigh,  saw  through  the 
bone,  and  have  your  steaks  of  a  fine  oval  shape. 
Broil  them  as  beefsteaks ;  butter,  pepper,  and  salt 
them,  and  serve  hot. 

Mutton  Soup 

May  be  made  from  the  water  in  which  mutton  is 
boiled  the  previous  day,  in  winter.  It  requires 
high  seasoning  and  a  quantity  of  vegetables. 

Soyer's  Crab-shaped  Mutton-chops. 

Take  a  medium-sized  saddle  of  mutton,  and  saw 
through  the  backbone,  between  each  pair  of  op- 
posite ribs.  This  will  give  you  a  crab-shaped  chop. 
Trim  oft' the  superfluous  ends  of  the  ribs;  wash, 
salt,  and  flour  your  chops,  and  broil  them  nicely 
on  a  gridiron  over  bright  coals.  When  they  are 
done,  place  them  two  in  a  dish,  and  butter  them 
well  while  hot;  or,  as  soon  as  they  are  browned, 
place  them  in  a  covered  frying-pan,  with  a  lump 
of  butter  rubbed  in  a  little  flour.  Let  them  brown. 
Take  them  out,  pour  in  the  pan  a  little  water  from 
your  teakettle,  stir  it  about,  let  it  boil  up,  and  pour 
the  gravy  over  your  chops  in  the  dish. which  goes 
to  table. 

The  crab-shaped  chop  will  make  two  ordinary 


204       MEATS  ROASTED,  BAKED,  BOILED,  ETC. 

chops  if  parted  at  the  backbone.     These  are  to  be 
dressed  in  the  same  manner  as  above. 

Veal  Cutlets. 

Wash  your  cutlets,  and  parboil  them,  then  wipe 
them  dry  with  a  clean  towel.  Have  ready  a  frying- 
pan  of  hot  lard,  and  a  dish  of  pounded  crackers. 
In  another  dish  have  two  or  three  eggs  beaten  up 
with  two  or  three  spoonfuls  of  rich,  sweet  cream ; 
lay  your  cutlets  in  the  eggs  first  (both  sides),  then 
in  the  crackers,  after  which  put  them  in  the  boiling 
lard.  Be  careful  not  to  move  your  cutlets  about  in 
the  frying-pan,  as  that  will  cause  the  crust  to  fall 
off.  Turn  them  gently  when  brown  on  the  under 
side.  Salt  and  pepper  your  cutlets  slightly,  also 
the  mixture  of  eggs  and  cream.  After  dishing 
your  cutlets,  add  to  the  lard  remaining  in  the 
frying-pan  a  lump  of  butter  rubbed  in  very  little 
Hour,  a  little  chopped  parsley  or  celery,  then  pour 
in  a  cup  of  boiliug  water  from  your  teakettle,  stir 
it  briskly  till  very  smooth  gravy,  let  it  boil  awhile, 
then  serve  it  in  a  gravy-boat. 

Your  cutlet,  if  properly  attended  to,  will  present 
a  very  inviting  appearance,  being  of  a  handsome 
yellow-brown  color,  with  a  crispy  coat,  which  would 
be  destroyed  by  pouring  the  gravy  over  it. 

To  Roast  a  Pig. 

Take  a  fat  pig,  six  weeks  old,  have  it  dressed 
carefully;  wash  it  well  in  fair  water.  Trim  out  all 
the  inside  of  the  ears  and  mouth ;  cut  out  the 
tongue,  and  chop  off  the  extremity  of  the  snout. 


MEATS  ROASTED,  BAKED,  BOILED,  ETC.        205 

"Wash  your  pig  again  thoroughly  inside  and  out, 
then  rub  it  throughout  well  with  a  mixture  of  salt, 
pepper,  and  sage. 

Stuff  your  pig  with  bread,  butter,  salt,  pepper, 
sage,  and  thyme,  then  sew  it  up  carefully.  Spit  it 
lengthwise,  and,  having  dredged  it  with  flour,  place 
it  before  the  fire  to  roast.  Put  some  water  in 
your  dripping-pan  ;  have  a  larding-mop  ready,  with 
butter  and  flour  mixed  in  a  plate ;  mop  over  your 
pig  frequently  with  these  while  it  is  roasting.  Set 
your  tin-kitchen  two  feet  from  the  fire  at  first,  but 
gradually  draw  it  nearer  till  the  pig  is  well  browned. 
Do  not  bring  it  too  near,  or  it  will  scorch. 

When  done  take  it  up,  and  pour  the  gravy  into 
a  saucepan,  let  it  boil  to  a  proper  consistency. 
Chop  up  the  liver  and  toes  (which  must  be  pre- 
viously boiled)  in  the  gravy,  and  serve  it  in  a  boat. 

To  Roast  or  Bake  a  Leg  of  Pork. 

Score  it  through  the  skin  in  diamonds  or  squares, 
and  roast  or  bake  it  as  beef  or  mutton.  It  will  re- 
quire more  time.  Season  the  gravy  with  sage, 
pepper,  and  salt. 

To  Bake  a  Pig. 

Prepare  and  season  it  as  for  roast  pig.  Leave 
your  stove  door  open  when  you  first  put  it  in.  As 
your  pig  bakes,  gradually  close  the  door,  as  di- 
rected for  baked  beef,  mopping  it  well,  from  time 
to  time,  with  flour  and  butter,  occasionally  wetting 
it  over  with  the  gravy  or  water  in  the  dripping- 
pan.     Turn  it  frequently. 

18 


206       MEATS  ROASTED,  BAKED,  BOILED,  ETC. 
To  Bake  Lamb. 

There  is  no  difference  in  baking  lamb  and  any 
other  fresh  meat,  except  that  it  will  take  less  time 
with  the  same  fire,  and  requires  close  attention  to 
prevent  burning.  The  gravy  is  made,  too,  in  the 
same  way  as  for  other  meats. 

Lamb  Pie. 

Cover  the  bottom  of  a  baking-dish  with  crust, 
then  fill  it  with  slices  of-  cold  lamb,  salting  and 
peppering  each  larger  slice,  adding  bits  of  butter 
rubbed  in  flour  with  every  layer.  When  full,  pour 
in  water  to  cover  the  lamb,  and  over  all  lay  a  neat 
crust  of  good  pastry.     Let  it  bake  slowly. 

An  excellent  and  plentiful  Dinner  for  a  poor  Family. 

Get  a  set  of  beef  or  calf's  feet  from  the  butcher, 
clean  them  thoroughly,  and  put  them  in  salt  and 
water  to  soak  overnight.  In  the  morning  quite 
early,  say  at  six  o'clock,  wash  them  in  several  more 
waters,  break  the  bones  in  several  places,  and  put 
them  in  a  pot  full  of  water  to  boil.  If  they  keep 
regularly  boiling,  they  will  be  tender  at  eleven 
o'clock,  when  the  bones  can  be  easily  withdrawn 
from  the  meat ;  take  out  the  feet,  and,  without  the 
bones,  put  them  in  a  bowl  of  salt  and  water,  with 
a  little  vinegar.  Now  add  to  the  water  in  the  pot 
a  small  cup  of  rice,  a  few  small  potatoes,  cut  up 
(Irish  or  sweet),  with  two  grated  carrots,  a  turnip, 
a  few  beans  or  peas,  and  a  sprig  of  thyme.  Set  it 
boiling,  and  keep  it  so  till  near  the  time  for  your 
dinner,  when  cut  the  meat  off  the  feet  into  nice 


MEATS  ROASTED,  BAKED,  BOILED,  ETC.        207 

pieces,  salt,  pepper,  flour,  and  fry  them  a  yellow 
brown  in  sweet  lard.  These  in  a  dish,  your  soup 
in  a  tureen,  with  bread  and  potatoes,  will  make  a 
very  savory  and  acceptable  dinner  for  a  moderate- 
sized  family. 

Ox-tail  Soup  and  Stew. 

Two  or  three  ox  tails  from  the  butcher  make 
excellent  soup  in  the  same  way  as  above,  and 
when  tender,  the  meat,  with  the  marrow  which 
will  be  found  on  the  soup,  will  make  a  very  nice 
stew. 

An  ox's  head  also  will  be  nice,  prepared  in  the 
same  manner,  cleaned  and  baked. 

These  things  cost  but  a  few  cents. 

Pork  and  Beans. 

Boil  your  pork  till  quite  done,  skin  it,  and  score 
it  in  squares ;  sprinkle  it  with  flour. 

Boil  also  your  beans  till  quite  soft,  place  them 
in  a  baking-dish  neatly,  place  your  pork  in  the 
center,  and  brown  them  in  a  moderate  oven. 

Tripe. 

Clean  it  thoroughly  by  scraping,  soaking  in  salt 
water,  and  scalding,  then  boil  it  till  very  tender, 
after  which  lay  it  away  in  salt  and  water  and  vin- 
egar till  the  following  day;  it  will  then  be  ready  to 
cut  in  squares,*and  fried  in  lard.  Flour  and  pepper 
it  before  frying. 

Chitterlings 

Are  prepared  in  the  same  way,  except  that  they 
require  to  be  in  salt  water  longer,  and  to  have  it 
chano-ed  oftener. 


208  EGGS,  MACARONI,  ETC. 


EGGS. 
To  Boil  Eggs. 

Choose  eggs  two  days  old.  Take  care  that  the 
water  is  boiling.  Three  minutes*  will  boil  them 
soft,  six  will  have  them  hard. 

To  Fry  Eggs. 

Put  your  frying-pan  over  a  moderate  bed  of 
coals,  throw  into  it  a  spoonful  of  lard,  butter,  or 
ham  gravy.  Allow  it  to  become  very  hot,  then 
break  your  eggs,  one  by  one,  in  a  saucer,  and 
turn  it  carefully  into  the  frying-pan.  Do  not  break 
the  yelks.  When  set,  throw  the  butter  over  each 
egg  with  a  spoon.  Do  not  turn  them.  Cut  off  all 
the  dark  fragments  before  sending  to  table. 

To  Fry  Eggs  with  Ham. 

Having  cut  your  ham  into  thin  slices,  and  pared 
off  the  skins,  wash  them,  and  fry  them  lightly,  then 
having  turned  them,  break  an  egg  on  each  slice. 
Let  them  remain  thus  till  set,  then  brown  them  with 
a  salamander  or  shovel ;  or  you  may  remove  the 
ham  and  fry  the  eggs  separately.  Place  the  ham 
on  the  dish  with  the  eggs  on  each  slice. 

To  Poach  Eggs. 

Have  ready  a  saucepan  of  boiling  water,  into 
which  carefully  break  your  eggs  one  by  one.  As 
soon  as  the  whites  are  set,  take  them  up  with  a 
perforated  ladle.  Pour  on  them  melted  butter. 
The  water  should  barely  cover  the  eggs. 


EGOS,  MACARONI,  ETC.  209 

Macaroni. 

Put  your  macaroni  in  boiling  milk  and  water. 
When  it  becomes  tender  take  it  out  and  drain  it. 
For  half  a  pound,  beat  up  the  yelks  of  two  fresh 
eggs,  with  a  full  tablespoonful  of  melted  butter, 
then  add  a  saltspoon  of  salt,  one  of  red  pepper, 
two  of  mustard,  and  half  a  pint  of  sweet  cream. 
Have  ready  two  teacupfuls  of  grated  cheese,  then 
fill  up  your  baking-pan  with  alternate  layers  of 
macaroni,  cheese,  and  the  prepared  seasoning, 
taking  care  that  the  cheese  and  the  seasoning 
make  the  surface  of  the  dish.  Bake  in  a  moderate 
oven,  and  serve  hot. 

Macaroni  No.  2. 

Boil  half  a  pound  of  the  macaroni  as  in  the  fore- 
going receipt ;  fill  up  a  baking-dish  with  alternate 
layers  of  macaroni  and  slices  of  new  cheese,  well 
buttered,  and  sprinkled  slightly  with  mustard,  then 
pour  over  the  whole  a  cup  of  cream,  in  which  you 
have  dissolved  a  teaspoonful  of  white  sugar. 

Scrambled  Eggs. 

Melt  a  spoonful  of  butter  in  a  frying-pan  over 
the  fire,  break  in  eight  or  ten  eggs,  one  by  one, 
stirring  all  the  while,  with  a  fork,  rapidly.  "When 
done,  sprinkle  in  a  little  salt  and  pepper.  Serve 
hot,  in  a  covered  dish. 

Egg  Pie. 

Boil  a  dozen  eggs  hard,  and  slice  them,  lay  them 
in  a  crust,  with  alternate  layers  of  grated  ham  or 

18* 


210  EGGS,  MACARONI,  ETC. 

minced  cold  chicken ;  butter,  pepper,  salt,  and  a 
cup  of  cream  poured  over  all.  Cover  the  pie  with 
a  crust,  and  bake  it.     Serve  hot. 

To  Roast  Eggs. 

Make  a  puncture  in  the  large  end  of  the  egg, 
then  pour  water  over  it,  and  cover  it  in  hot  ashes 
in  front  of  the  fire,  from  whence  you  may  easily 
take  it  when  done. 

To  Toast  Cheese. 

Toast  thin  slices  of  light  bread,  to  cover  the 
bottom  of  a  baking-dish  or  plate,  then  butter  slices 
of  new  cheese,  lay  them  on  the  toasted  bread,  and 
moisten  the  whole  with  a  small  quantity  of  cream, 
with  a  little  mustard  in  it.  Brown  your  cheese  in 
a  quick  oven,  and  serve  it  very  hot. 

Another  mode. — Toast  thin  slices  of  bread  and 
butter,  then,  while  warm,  place  them  in  plates, 
cover  them  well  with  grated  cheese,  and  an  upper 
layer  of  butter.     Brown  quickly,  and  serve  hot. 


OMELETS. 

No.  1. 

Break  eight  eggs  into  a  bowl,  and  beat  them  till 
very  light.  Mix  a  teaspoonful  of  flour  in  a  cup  of 
sweet  cream  or  milk,  add  this  to  the  eggs,  with  a 
little  chopped  celery  or  parsley,  and  pepper  and 
salt.  Beat  all  well  together.  Melt  a  large  spoonful 
of  butter  in  an  oval  frying-pan,  pour  in  the  omelet 


GRAVIES  AND  SAUCES.  211 

to  cover  the  whole  pan,  and  let  it  fry  till  brown. 
Do  not  turn  it,  but  with  a  large  knife  roll  it  up  as 
you  would  a  sheet  of  paper,  and  serve  it  hot. 

No.  2. 

Melt  a  spoonful  of  butter  with  one  of  flour  (the 
butter  largest)  in  a  stewpan,  then  break  the  yelks  of 
eight  eggs  into  the  contents  of  the  stewpan,  stirring 
them  well;  then  whip  the  whites  of  the  eggs  to  a 
stiff  froth,  add  a  cup  of  rich  cream,  add  these  to 
the  yelks  and  butter,  with  chopped  parsley,  onion, 
pepper,  and  salt.  Pour  all  into  a  small  frying-pan, 
and  fry  the  omelet  brown.  Do  not  turn  it,  but 
brown  it  with  a  salamander.  Remove  it  carefully 
to  a  dish,  and  serve  it  hot. 

This  omelet  is  very  nice  baked  in  a  greased  pan 
or  dish. 


GEAVIES  AND  SAUCES. 

The  best  gravies  for  roast  meats  are  made  from 
the  browned  drippings  from  them  during  the  pro- 
cess of  roasting,  as  directed  in  a  number  of  my  fore- 
going receipts.  Yet  is  it  sometimes  well,  especially 
for  baked  meats,  to  cut  oft'  trimmings  from  the 
joint,  and  fry  them  brown,  with  flour,  for  gravy. 
In  this  case,  pour  in  boiling  water,  and  stir  up  the 
browned  bits  till  a  thick  gravy  is  formed,  then  add 
a  lump  of  butter,  pepper,  salt,  and  onion,  if  you 
like. 

This  is  a  nice  gravy  for  veal  cutlets,  especially  if  a 


212  GRAVIES  AND  SAUCES. 

cup  of  sweet  cream  is  added,  and  a  small  teaspoon- 
ful  of  curry-powder.  Chickens  fried  crisp  and 
brown  are  much  improved  by  curry  gravy.  It 
should  be  poured  over  them. 

Egg  Sauce. 

Put  into  a  saucepan  a  large  tablespoonful  of  fresh 
butter,  with  a  spoonful  of  sifted  flour ;  let  the  but- 
ter melt  a  little,  and  then  mix  it  well  with  the  flour, 
then  pour  on  boiling  water  sufficient  to  make  a 
thick  batter;  let  it  boil,  stirring  it  all  the  while, 
till  done,  then  add  the  yelks  of  four  hard-boiled 
eggs,  a  little  salt,  pepper,  and  parsley.  Serve  in 
a  boat,  hot. 

"White  sauce,  for  boiled  fowl  or  turkey,  is  made 
in  the  same  way,  leaving  out  the  egg,  and  adding 
a  cup  of  rich",  sweet  cream. 

Sauce  for  boiled  chickens  is  made  in  the  same 
manner,  with  a  little  of  the  water  in  which  they 
were  boiled. 

Cranberry  Sauce. 

Stew  your  cranberries  in  a  covered  saucepan  till 
soft,  then  pulp  them  through  a  hair  sieve,  return 
them  to  the  saucepan,  with  equal  weight  of  good 
brown  sugar,  and  a  spoonful  of  butter.  A  little 
water  should  be  added,  or  the  sauce  will  be  too 
thick.     To  be  served  hot. 

Shrimp  Sauce. 

Take  a  pint  of  fresh  shrimps,  pick  and  shell 
them  carefully,  then  put  them  into  a  saucepan, 
with  half  a  pound  of  fresh  butter;  season  with 
Cayenne  pepper  and  a  little  salt. 


GRAVIES  AND  SAUCES.  £13 

The  flavor  of  shrimps  should  not  be  marred  by 
any  additions  whatever.     Serve  them  hot. 

Lobster  Sauce. 

Choose  a  fresh,  lively  hen  lobster.  A  heavy  one, 
if  possible.  Scald  it  to  death  at  once,  then  pick  out 
all  the  spawn  and  red  coral;  pound  these  in  a 
mortar,  moisten  them  with  a  spoonful  of  hot  water, 
and  one  of  melted  butter,  then  pass  the  -mixture 
through  a  hair  sieve.  Wow  cut  up  all  the  meat  of 
your  lobster  into  small  pieces,  put  the  meat  with 
the  pounded  spawn,  add  a  quarter  of  a  pound  more 
of  melted  butter;  place  the  whole  in  a  porcelain 
saucepan,  with  a  very  little  cream,  and  Cayenne 
pepper ;  cover  it,  and  let  it  stew  slowly  over  a  dull 
bed  of  coals.  It  must  not  boil.  This  would  de- 
prive it  of  its  fine  coral  color.     To  be  served  hot. 

Mushroom  Sauce. 

This  sauce  is  excellent  with  fish,  flesh,  or  fowl. 
Pick  your  mushrooms  carefully,  take  off  the  stems, 
and  rinse  them  in  clean  water,  handling  them  gently ; 
then  put  them  in  a  stewpan,  with  an  equal  quantity 
of  rich,  sweet  cream,  and  a  spoonful  of  butter. 
Cover  them  closely,  and  let  them  stew  till  quite 
soft,  then  pulp  them,  cream  and  all,  through  a  hair 
sieve.  Return  them  to  the  stewpan,  after  washing 
it ;  let  them  stew  gently  till  ready  to  serve.  Season 
with  salt  and  pepper  to  your  taste. 

Asparagus  Sauce. 

Take  tender  white  shoots  of  asparagus,  and  stew 
theni  in  water  just  sufficient  to  cover  them.   When 


214  SA  UCES. 

soft,  take  them  out  of  the  water,  and  stir  them  well 
into  as  much  new  milk  as  will  cover  them.  Pass 
the  whole  through  a  sieve;  add  a  spoonful  of  fresh 
butter,  and  return  them  to  the  stewpan  ;_  let  them 
simmer  gently  till  served.  Season  them  with  salt 
and  pepper  to  your  taste.  The  yelks  of  two  hard- 
boiled  eggs  will  improve  them. 

Tomato  Sauce. 
After  washing  and  carefully  stemming  your  ripe, 
sound  tomatoes,  simmer  them  till  soft,  then  pass 
them  through  a  sieve,  and,  after  adding  butter, 
bread-crumbs  soaked  in  new  milk,  salt,  pepper, 
and  a  little  sugar,  stew  them  several  hours,  till  of 
a  rich,  thick  consistency.  Stir  them  often  while 
stewing.     Serve  very  hot. 

Anchovy  Sauce. 

A  pound  and  a  half  of  anchovies. 

A  quart  of  strong  vinegar. 

A  glass  of  brandy. 

A  glass  of  port  wine. 

Two  lemons,  sliced. 

Mace,  cloves,  allspice,  cinnamon,  nutmeg,  each  a 
teaspoonful ;  with  onion,  thyme,  savory  or  marjo- 
ram, Cayenne  pepper,  as  much  as  you  like,  or  omit 
these  last,  if  you  choose. 

Stew  all  well  together,  strain  through  a  hair 
sieve,  and  bottle  close.  Reserve  the  brandy  till 
the  sauce  is  cold,  and  add  it  just  before  bottling. 

Oyster  Sauce. 

Take  a  quart  of  fine,  fresh  oysters  out  of  their 
liquor,  and  stew  them  in  a  pint  of  sweet,  new  milk, 


FILLING.  215 

with  pepper,  salt,  and  some  bits  of  mace ;  stir  to- 
gether a  large  spoonful  of  fresh  butter,  with  a  tea- 
spoonful  of  sifted  flour ;  add  this  to  the  sauce  while 
stewing.  Stir  it  well,  till  smoothly  mixed,  then 
give  it  the  finishing  flavor,  with  a  cup  of  rich, 
sweet  cream,  and  a  spoonful  of  eschalot  essence. 

Celery  Sauce. 

Cut  up  the  well-bleached  parts  of  two  fine  heads 
of  solid  celery,  stew  the  celery  in  one  pint  of  water 
till  tender,  then  rub  into  a  large  spoonful  of  butter 
a  small  spoonful  of  flour,  add  these  to  the  celery, 
with  a  cup  of  sweet  cream.  Let  it  boil  a  little, 
and  serve  hot. 

This  is  a  delicious  sauce  with  poultry  or  wild 
fowl. 

Mint  Sauce. 

Make  a  rich  syrup  of  clarified  sugar,  chop  fine  a 
head  of  fresh  mint,  stir  it  in  while  the  syrup  is  cold, 
and  serve  immediately,  with  a  spoonful  of  vinegar. 
The  flavor  is  injured  by  cooking. 

Some  use  simply  brown  sugar,  vinegar,  and 
chopped  mint. 


FILLING. 


For   a    Turkey. 


Bread-crumbs,  wet  with  sweet  milk. 

A  spoonful  of  butter. 

One  egg. 

A  little  thyme,  pepper,  and  salt. 


216  TO  PREPARE  POULTRY,  ETC. 

For  a  Goose. 

Bread-crumbs,  wet  with  milk. 

A  spoonful  of  butter. 

A  spoonful  of  sage  (powdered). 

A  spoonful  of  thyme. 

Pepper,  salt,  and  an  apple  chopped  up  fine. 

One  egg. 

For  ducks  and  a  pig,  the  same. 

For  a  Ham. 

A  cupful  of  bread-crumbs,  soaked  in  milk. 

Six  cloves. 

Six  grains  of  allspice. 

One  stick  of  cinnamon;  all  pounded  fine. 

Cayenne  pepper,  a  very  little. 

Marjoram. 

Savory. 

Thyme. 

Parsley;  each  a  teaspoonful,  rubbed,  and  sifted 
fine. 

A  teaspoonful  of  melted  butter,  and  an  egg,  all 
mixed  well  together. 


TO  PEEPAEE  POULTEY  FOE  EOASTING  OE 
BOILING. 

After  having  cut  off  the  head,  and  suffered  your 
fowl  to  bleed  thoroughly,  pick  it  carefully.  Do 
not  break  the  skin.  Singe  off  all  the  fine  hairs. 
Then  lay  your  fowl  on  a  board,  and  with  a  sharp 
knife  cut  a  slit  over  the  intestines,  just  under  the 


TO  PREPARE -POULTRY,  ETC.  217 

thigh,  and  another  on  the  back  of  the  neck.  Now 
insert  a  linger  of  one  hand  into  the  latter  incision, 
and  push  down  the  crop  and  its  contents,  while 
the  other  hand  draws  the  intestines  out  at  the  lower 
incision,  which  was  made  under  the  thigh.  Do 
this  gently  and  slowly,  for  if  you,  through  haste, 
should  break  the  intestines,  nothing  can  ever  re- 
move their  disagreeable  odor  and  taste  from  your 
fowl. 

Having  drawn  your  fowl,  put  your  knife  inside 
the  lower  incision,  and  cut  off  the  piece  of  external 
skin  attached  to  the  lower  intestine.  This  done, 
lay  your  fowl  in  a  tub  of  clean  water,  wash  it 
thoroughly,  and  change  the  water  several  times; 
then  take  it  out,  and  wipe  it  dry,  inside  and  out: 
after  which  rub  it  slightly  with  salt  and  pepper 
(inside  as  well  as  outside). 

If  a  turkey  or  chicken,  make  a  filling  of  bread- 
crumbs, butter,  pepper,  and  salt,  moistened  with 
egg;  and  having  filled  your  fowl,  place  the  thighs 
and  wing3  firmly  by  the  side  with  skewers ;  tie  a 
cord  around  the  neck,  and  the  extreme  ends  of  the 
legs,  with  the  extremity  of  the  fowl.  Dredge  on 
flour,  as  directed  for  beef,  and  other  roast  meats, 
and  proceed  as  before  directed. 

If  your  turkey  or  fowl  is  to  be  boiled,  have  ready 
a  pot  of  boiling  water,  dip  a  towel  into  it,  then, 
after  rubbing  it  with  flour,  inclose  your  fowl  or 
turkey  ;  tie  it  tightly,  and  drop  it  into  your  pot  of 
boiling  water.  A  large  hen  will  take  an  hour  and 
a  half  or  two  hours,  a  turkey  hen  two  hours. 
When  you  think  it  is  done,  -thrust  a  large  darn- 

19 


218  POULTRY,  BIRDS,  ETC. 

ing-needle  into  the  breast  or  thigh ;  if  it  goes  in 
readily,  it  is  done,  if  not,  let  it  boil  longer. 

When  done,  turn  it  out  on  a  dish,  with  its  own 
gravy;  cut  up  two  hard-boiled  eggs  in  thin,  round 
slices,  lay  them  over  the  fowl,  with  fresh  sprigs 
of  parsley.  Drawn  butter,  with  hard-boiled  eggs, 
is  the  usual  sauce.     Some  use  oysters. 

If  your  fowl  is  roasted,  cut  up  hard-boiled  eggs 
for  the  gravy. 

If  you  have  a  pair  of  ducks  to  roast,  the  season- 
ing and  stuffing  should  be  mixed  with  sage,  marjo- 
ram, and  onions. 

The  same  for  a  goose.  To  be  roasted  in  the 
same  manner  as  a  turkey  or  chicken.  Some  per- 
sons bake  them  in  a  Dutch  oven.  (See  Stuffing.) 

Fried  Chickens. 

Cut  up  your  chickens,  wash  them  clean,  salt  and 
pepper  them.  Have  ready  boiling  lard,  flour  your 
chickens,  and  fry  them  a  light  brown.  Serve  with- 
out gravy ;  the  dish  is  handsomer. 

Some  fry  little  flat  cakes  of  Indian  meal,  and 
cover  the  bottom  of  the  dish  with  them  before 
laying  on  the  chicken;  these  are  called  corn- 
dodgers. 

Some  persons  pour  a  little  boiling  water  into  the 
browned  lard  in  which  the  chickens  have  been 
fried,  stirring  it  well,  till  a  rich  gravy  is  formed. 
This  is  sent  to  table  in  a  gravy-boat,  as  an  accom- 
paniment for  the  fried  chicken. 

Parsley  should  be  chopped  and  fried  with  this 
gravy,  and  a  little  butter  added. 


POULTRY,  BIRDS,  ETC.  219 

Broiled  Chickens. 

Truss  them  flat;  salt,  pepper,  and  flour  them, 
then  broil  them  a  nice  brown ;  butter  them  well, 
and  serve  hot.  Cover  them  while  broiling,  to  keep 
them  juicy. 

Boned  Turkey. 

Take  a  fine,  fat  turkey,  that  has  been  nicely 
plucked,  without  breaking  the  skin,  and  without 
being  drawn,  lay  it  on  a  board  before  you,  and, 
with  a  sharp  and  pointed  knife,  gash  it  to  the  bone, 
beginning  at  the  back  of  the  neck,  and  ending  at 
the  tail.  Now  lay  your  turkey  on  its  side,  with 
the  breast  nearest  to  you ;  begin  at  the  back,  and 
scrape  the  meat  from  the  bone,  downward,  till  you 
come  to  the  wing  and  thigh.  Loosen  all  the  meat 
from  the  thigh  and  wing,  scraping  it  clean,  till  you 
come  to  the  joints  of  the  pinion,  and  drum- stick  or 
leg;  leave  these  in,  by  separating  the  joint,  they 
will  serve  to  keep  the  turkey  in  shape  after  the 
bones  are  all  out.  Now  continue  the  scraping  till 
}tou  have  loosened  all  the  meat  down  to  the  ex- 
tremity of  the  breastbone,  when  you  must  turn 
your  turkey  over  on  the  opposite  side,  and  pro- 
ceed as  before  with  it,  leaving  on  the  parson's 
nose ;  cut  off  the  vent.  Now  pass  your  knife 
around  the  edge  of  the  breastbone,  and  the  boning 
is  complete.  Take  out  your  carcass,  and  prepare 
to  fill  your  turkey  for  dressing.  Shred  fine  a 
pound  of  well-risen  light  bread,  mix  with  it  half  a 
pound  of  fresh  butter,  with  a  little  salt,  chopped 
celery,  and  a  half  teaspoon ful  of  red  pepper.     To 


220  POULTRY,  BIRDS,  ETC. 

this  add  two  quarts  of  best  oysters,  drained,  and 
well  picked;  mix  all  well  together,  and  fill  your 
turkey,  sewing  it  up  carefully.  E"ow  turn  your 
turkey,  breast  uppermost,  and  placing  the  pinion 
and  leg  in  the  natural  position,  skewer  them  down 
firmly,  and  truss  neatly,  with  the  aid  of  a  bit  of 
tape  or  cord.  Rub  with  salt  and  red  pepper  all 
over,  dredge  on  flour  to  form  a  nice  crust,  and 
place  the  turkey  in  a  baking-dish,  set  it  in  the  oven, 
and  let  it  bake  till  thoroughly  done,  and  of  a  light, 
handsome  brown.  While  baking,  baste  it  fre- 
quently with  the  gravy  which  will  be  found  in  the 
baking-dish. 

When  your  turkey  is  done,  allow  it  to  remain  in 
the  baking-dish  till  cold,  and  the  form  well  settled. 
It  is  best  cold.  But  if  intended  for  dinner,  it 
must  be  transferred  to  the  china  dinner-dish  as 
soon  as  done. 

Prepare  the  gravy  as  for  plain  roasted  turkey, 
with  oysters. 

There  should  be  a  cup  of  water,  and  a  large 
spoonful  of  butter  in  the  baking-pan,  wherewith  to 
baste  the  turkey.     Use  a  pocket-knife. 

To  make  a  Chicken  Pie. 

Cut  up  a  pair  of  fat  chickens,  carefully  cleaned, 
and  drawn,  put  them  in  a  saucepan,  with  water  to 
cover  them,  and  a  little  salt.  Cover  them,  and  let 
them  boil  till  tender.     Skim  them  well. 

Make  a  nice  crust,  with  a  quart  of  flour  and  half 
a  pound  of  butter  or  lard,  wet  up. with  sweet  milk 
and  water.     Cover  a  baking-dish  with  the  crust, 


POULTRY,  BIRDS,  ETC.  221 

then  sprinkle  your  chickens  with  a  little  fine  black 
pepper  and  a  good  deal  of  sifted  flour;  lay  them 
in  the  crust,  with  bits  of  butter  rolled  in  flour ;  fill 
up  the  pie  with  the  water  in  which  the  chickens 
were  boiled,  then  cover  the  pie  with  a  neatly 
fitting  crust. 

Ornament  the  top  of  the  pie  with  thin  leaves  of 
paste,  cut  out  with  a  jagging-iron.  Bake  in  a  slow 
oven,  and  serve  hot. 

Partridge  or  Pigeon  Pie. 

This  pie  is  made  as  chicken  pie. 

Gravy  for  Broiled  Chickens  or  Partridges. 

Melt  a  small  spoonful  of  butter  in  a  saucepan, 
and  then  dredge  in  a  spoonful  of  sifted  flour,  let  it 
brown  in  the  butter,  then  add  a  little  boiling  water, 
with  pepper,  salt,  and  chopped  hard-boiled  egg. 
When  this  has  boiled,  pour  it  over  your  chickens 
after  they  are  in  the  dish. 

Potted  Partridges. 

Truss  and  stuff  your  partridges  as  you  do  fowls, 
then  melt  a  spoonful  of  butter  in  a  small  pot,  and 
then  dredge  in  a  spoonful  of  flour,  and  wait  till  it 
is  browned ;  flour  also  your  partridges,  and  put 
them  in  the  pot,  with  a  cup  of  water ;  set  the  pot 
over  the  fire,  and  when  the  birds  begin  to  brown, 
shake  the  pot  frequently,  turning  the  birds  from 
side  to  side  till  browned  all  over.  When  done, 
place  them  side  by  side  neatly  in  the  dish,  and 
pour  the  gravy  over  them. 

This  is  a  dainty  dish,  good  enough  for  a  queen. 
19* 


222  POULTRY,  BIRDS,  ETC. 

To  Roast  or  Bake  a  Goose. 

Have  a  fat  young  goose  nicely  plucked  and 
cleaned,  then  rub  it  well,  outside  and  in,  with  a 
mixture  of  salt,  sage,  pepper,  and  marjoram,  and 
stuff  it  with  bread-crumbs,  seasoned  with  the  mix- 
ture above  mentioned.  Truss  it  neatly,  dredge 
plenty  of  flour  over  it,  and  roast  it  or  bake  it  as  in 
directions  already  given  for  baked  or  roasted  meats 
or  fowl. 

Ducks  are  usually  prepared,  seasoned,  stuffed, 
and  baked  or  roasted  as  above,  except  that  they 
should  be  done  quickly,  rather  underdone. 

The  juice  of  a  lemon  squeezed  into  the  gravy 
will  improve  it  very  much.  Currant  jelly  or  cran- 
berries are  an  agreeable  sauce  for  ducks. 

Canvas-back  Ducks 

Should  be  parboiled,  with  a  carrot  inside,  to  ex- 
tract the  fishy  taste,  in  case  they  might  have  any, 
and  then  the  carrot  should  be  removed,  the  ducks 
stuffed  with  bread-crumbs,  and  butter,  pepper,  and 
salt. 

Roast  them  as  in  the  above  receipt.  Sauces  the 
same,  with  a  glass  of  wine  poured  over  the  ducks 
just  before  taking  them  from  the  fire. 

Pelaa  No.  1. 

Boil  a  pair  of  fat  young  fowls,  and  when  done 
take  them  from  the  pot,  and  having  thrown  off 
half  the  water,  put  in  a  pint  of  best  rice,  well 
washed  and  picked.  Let  the  rice  boil  till  done, 
then  stir  into  it  a  good  spoonful  of  fresh  butter, 


POULTRY,  BIRDS,  ETC.  223 

with  a  little  pepper  and  salt.  Lay  some  of  the  rice 
in  a  dish,  place  the  fowls  on  it,  and  with  the  re- 
mainder of  the  rice  form  a  mound.  Brush  it  over 
with  egg,  and  set  it  in  the  oven  to  brown. 

Pelau  No.  2. 

Boil  a  pint  of  rice  by  the  Carolina  receipt,  then 
mix  butter,  pepper,  and  salt  with  it,  and  stuff  a  fat, 
full-grown  fowl  with  half  of  it,  if  necessary ;  then 
stew  your  fowl  in  water,  with  butter,  flour,  and  the 
yelks  of  two  eggs.  When  your  fowl  is  done,  place 
the  remainder  of  your  boiled  rice  in  a  dish,  shape 
it  into  a  mound,  and  place  your  fowl  on  the  sum- 
mit, after  which  pour  the  gravy  in  which  it  was 
stewed  over  the  whole. 

Pelau  No.  3. 

Half-grown  chickens,  cut  up  in  the  usual  way,  with 
a  few  slices  of  nice  bacon  or  ham,  then  boiled  with 
rice,  as  in  above  receipts,  make  a  very  nice  pelau. 
When  done,  take  out  the  chickens  and  bacon, kadd 
butter,  pepper,  and  a  little  salt  to  the  rice ;  put  the 
chickens  neatly  on  the  rice  in  a  dish,  and  pour 
drawn  butter,  with  chopped  hard-boiled  eggs,  over 
the  whole. 

Brunswick  Stew. 

Four  hours  before  you  intend  to  have  dinner, 
put  in  a  stewpan  five  quarts  of  water,  with  two  or 
three  slices  of  bacon,  and  an  onion,  sliced.  Let 
the  water  boil  for  an  hour,  then  add  two  quarts 
of  peeled  tomatoes,  four  or  five  ears  of  corn  (cut 
off  the  cobs),  four  Irish  potatoes,  sliced,  and  a  few 


224  POULTRY,  BIRDS,  ETC. 

butter-beans.  As  soon  as  the  stew  begins  to  boil, 
cut  up  a  pair  of  tender  chickens  or  squirrels,  add 
them  to  the  stew,  and  suffer  it  to  boil  till  the  flesh 
drops  from  the  bone:  then  thicken  with  bread- 
crumbs, and  it  is  ready  to  serve. 

A  Pot- Pie. 

Line  a  small  pot  with  pie-crust,  fill  it  with 
chickens,  cut  up  and  season  as  for  stewed  chicken, 
cover  the  whole  with  a  crust,  cut  a  small  hole  in 
the  center,  and  place  it  over  a  moderate  fire  till 
done.  When  done,  put  the  soft  top  crust  in  the 
bottom  of  the  dish,  place  the  chicken  neatly  on  it, 
pour  on  the  gravy,  and  cover  the  whole  with  the 
crusts  from  the  sides  of  the  pot. 

Boiled  Turkey,  with  Oysters. 

Having  cleaned,  drawn,  and  well  rinsed  your 
turkey,  rub  it  well,  inside  as  well  as  outside,  with 
salt  and  pepper,  then  mix  a  quart  of  oysters,  with 
bread-crumbs,  butter,  red  pepper,  salt,  and  a  little 
thyme,  as  stuffing  for  your  turkey.  Fill  it  completely, 
sew  up  the  opening,  truss  the  wings  and  thighs 
neatly  by  the  sides  of  the  turkey,  then  inclose  it  in 
a  towel,  dipped  in  boiling  water,  and  well  floured; 
drop  it  in  boiling  water.  Boil  it  a  quarter  of  an 
hour  for  every  pound. 

The  water  should  boil  slowly,  but  steadily. 
When  done,  turn  your  turkey  out  of  the  towel 
on  a  hot  dish  ;  garnish  with  stewed  oysters. 

Egg  sauce,  vpth  oysters,  should  be  eaten  with 
your  boiled  turkey. 


POULTRY,  BIRDS,  ETC.  225 

Guinea  Fowls. 

These  should  be  parboiled  before  roasting,  unless 
very  young,  and  then  they  are  better  baked  in  a 
profusion  of  gravy,  otherwise  they  are  very  dry. 
The  Dutch  oven  is  best  for  Guinea  fowls,  as  the 
lid  can  be  kept  over  them  to  prevent  the  steam 
from  escaping,  so  that  they  are  in  a  manner  stewed. 
Brown  them  well.  Prepare  the  gravy  as  for  roast 
fowls  or  turkeys. 

Chickens  Fried  with  Cream. 

After  plucking,  and  cutting  up  your  chickens, 
lay  them  for  an  hour  in  cold  water,  then,  after 
wiping  them  dry,  salting,  peppering,  and  flouring, 
fry  them  in  lard  till  of  a  handsome,  light-brown 
color.  Now  take  them  from  the  frying-pan,  and, 
after  carefully  taking  out  all  the  burnt  bits  of  flour, 
pour  into  the  pan  a  cup  of  rich,  sweet  cream,  with 
a  handful  of  chopped  parsley,  and  half  a  teaspoon- 
ful  of  curry-powder.  Let  the  gravy  stew  till  the 
parsley  is  quite  done,  dish  your  chickens,  and  pour 
the  gravy  over  them. 

This  is  a  very  delicious  dish. 

To  Fricassee  Chickens. 

Cut  up  two  fat  chickens,  as  for  chicken  pie, 
wash  them,  and  take  oif  the  skins,  then  put  them 
in  a  stewpan  of  water,  with  a  little  salt.  Let  them 
boil  till  tender.  Now  take  them  out  of  the  water, 
and  skim  it  well  or  strain  it ;  add  to  the  water  a 
quarter  of  a  pound  of  butter  rolled  in  flour,  stir  it 


226  VEGETABLES. 

till  well  mixed ;  add  a  broken  pod  of  red  pepper,  a 
handful  of  chopped  celery  or  parsley,  and  a  blade 
of  mace,  broken  to  pieces;  return  it  to  the  stew- 
pan,  and  let  it  boil,  then  return  the  chicken  to  the 
stewpan  also,  with  a  cup  of  sweet  cream,  and  two 
hard-boiled  eggs,  chopped  fine.  Stir  it  for  a  minute, 
and  serve  it  in  a  covered,  deep  dish. 

Gumbo. 

Prepare  your  chicken  as  for  stewing,  and  fry  it 
in  a  quarter  of  a  pound  of  butter,  after  flouring 
well.  Wait  till  it  is  fried  perfectly  brown,  then 
add  a  quart  of  boiling  water,  cover  it,  and  let  it 
boil  for  half  an  hour,  and  then  add  twenty-five 
fresh  oysters,  and  a  spoonful  of  gumbo  (powdered 
sassafras  leaves),  or  dry  and  ground  okra.  Add 
both  red  and  black  pepper. 


VEGETABLES. 

To  boil  vegetables,  take  care  and  put  them  in 
boiling  water ;  to  bake  them,  in  a  hot  oven. 

All  vegetables  should  be  thoroughly  done,  if 
cooked  at  all.  They  should  be  always  fresh  from 
the  garden,  if  possible. 

Dried  beans,  peas,  and  corn  should  be  soaked  in 
warm  water  before  cooking,  and  they  require  more 
time  than  those  that  are  fresh  gathered. 

In  gathering  peas,  beans,  or  cucumbers,  take 
care  to  select  such  as  are  young  and  tender,  though 


VEGETABLES.  227 

you  must  avoid,  too,  an  extreme  in  this  respect. 
Practice  alone  will  guide  aright. 

Always  gather  your  vegetables  early  in  the 
morning;  the  hot  sun  withers  and  makes  them 
tough  or  flabby. 

Peas  and  beans  should  be  boiled  in  just  enough 
water  to  make  them  tender,  and  it  should  be 
allowed  to  dry  into  them,  so  that  none  of  their 
sweetness  should  be  lost.  Uncover  your  pot  or 
stewpan  as  soon  as  they  are  soft,  and  they  will  be 
dry  the  sooner.  Add  your  seasoning  before  dish- 
ing them. 

A  little  salt  should  be  put  in  the  water  when 
vegetables  are  boiled. 

To  Boil  Irish  Potatoes. 

Wash  them  very  clean,  but  do  not  peel  them. 
Put  them  in  boiling  water  just  sufficient  to  cover 
them.  Let  them  boil  steadily,  and  as  soon  as  you 
can  pierce  them  easily  with  a  fork,  pour  off  all  the 
water,  take  the  vessel  from  off  the  fire,  but  leave 
it  near  enough  to  be  kept  quite  hot.  Double  a 
coarse,  clean  towel,  and  lay  it  over  the  potatoes 
till  you  are  ready  to  serve  them ;  then  peel  them, 
butter  them  well,  and  send  them  to  table  very  hot. 

Mashed  Potatoes. 

After  peeling  them,  lay  them  in  cold  water  for 
an  hour,  and  then  boil  them  as  in  the  above  re- 
ceipt. 

As  soon  as  you  pour  off  the  water,  mash  them 
fine  in  the  pot,  add  salt,  pepper,  cream  or  butter. 


228  VEGETABLES. 

Keep  them  hot  till  ready  to  serve,  then  pile  them 
up  roughly  in  the  dish,  as  balls  of  snow. 

Or,  put  the  mashed  potatoes  in  a  baking-dish, 
smooth  them  over  with  egg  and  milk,  beaten  to- 
gether, and  brown  them  in  the  oven.  Serve  in  the 
baking-dish,  hot. 

Potato  Cakes. 

Mash  boiled  potatoes  with  cream,  salt,  and  pep- 
per; make  with  the  hands  small,  round  cakes, 
flatten  them,  and  fry  them  brown,  or  bake  them. 

Sliced  Potatoes  Fried.  '    . 

Slice  cold  potatoes,  and  fry  them  in  hot  lard. 
These  are  nice  for  breakfast. 

Sweet  Potatoes. — How  to  Cook  them. 

Sweet  potatoes  should  be  first  washed  very  clean, 
and  baked  with  the  skins  on.  Let  your  oven  be 
quite  hot  at 'first,  then  gradually  lessen  the  heat. 
If  this  rule  is  observed,  the  skins  of  your  potatoes 
will  be  soft,  and  easily  withdrawn.  If  burned  by 
too  much  heat,  you  cannot  easily  peel  "them,  and 
the  potatoes  shrink  to  nothing  when  it  is  off.  Do 
not  allow  your  cook  to  put  the  potatoes  in  the  oven 
too  early.  An  hour  and  a  half  will  bake  them 
well. 

Or,  peel,  slice  thin,  and  salt  them,  then  fry  them 
in  boiling  lard. 

Or,  broil  them  on  a  gridiron,  and  butter  them 
well. 

Or,  peel,  split  them  in  half,  and  bake  them  in  a 


VEGETABLES.  229 

dish,  with  plenty  of  butter  rubbed  over  them  from 
time  to  time.  Pour  the  butter  over  them  from  the 
baking-dish  when  they  are  done. 


HOMINY  OP  EOANOKE,  OK  GREAT  HOMINY. 

This  was  an  ancient  American  dish,  a  genuine 
Southern  dish,  it  having  first  appeared  to  civilized 
eyes  in  1584,  on  a  royal  board,  on  the  Island  of 
Roanoke. 

My  intelligent  reader  will  remember  that  on  the 
arrival  of  Sir  Walter  Raleigh's  first  American  expe- 
dition within  the  Pamlico  Sound,  that  the  mariners 
landed  on  the  Island  of  Wokokon,  and  there  re- 
ceived  a  visit  from  Granganemo,  the  chieftain  or 
sovereign  of  Roanoke.  Courtesy  demanding  a 
return  of  the  royal  visit,  the  British  admirals, 
Amadas  and  Barlow,  a  few  days  after  appeared 
off  the  royal  residence,  at  the  northern  extremity 
of  the  Island  of  Roanoke.  The  king  being  absent 
on  a  hunting  excursion,  the  queen,  with  a  royal 
retinue,  received  the  distinguished  strangers  at  the 
water's  side,  and  conducted  them  in  pomp  to  the 
royal  abode.  There  a  sumptuous  board  awaited 
them, — venison,  wild  fowl,  fish,  hominy,  potatoes, 
and  a  variety  of.  fruits.  After  having  partaken  of 
this  lordly  fare,  and  received  the  refined  civilities 
of  this  noble  and  amiable  American  princess,  the 
strangers  prepared  to  return  to  Wokokon,  when  n 
royal  escort  accompanied  them  to  their  boats,  fol- 

20 


230  VEGETABLES. 

lowed  by  attendants  loaded  with  provisions  and 
costly  presents.  Doubtless,  among  the  former  was 
found  a  goodly  portion  of  that  lordly  dish, — Great 
Hominy  of  Roanoke. 

And  here  it  is  gratifying  to  observe  this  early 
evidence  of  native  hospitality  and  courtesy  in  the 
land  of  our  birth  and  our  love, — courtesy  and  hos- 
pitality imbibed  with  the  nourishment  of  her 
children,  and  perpetuated  to  the  present  day  by 
the  good  Old  Forth  State. 

Great  Hominy  No.  1. 

Pick  out  a  dozen  fine,  full  ears  of  white  hominy- 
corn,  shell  off  all  the  good  grains,  and  put  them  in 
a  large  wooden  mortar;  pour  on  boiling  water  to 
cover  them,  then  with  a  wooden  pestle  (at  the  lower 
end  of  which  has  been  driven  in  an  iron  wedge) 
rub  the  corn  up  and  down  in  the  water  till  the 
husks  are  all  loose,  then  remove  the  corn  into  a 
shallow  tray,  and  winnow  out  all  the  husks.  When 
this  is  done,  return  the  corn  to  the  mortar,  and 
slightly  break  the  grains.  If  not  boiled  immedi- 
ately, the  hominy  should  be  spread  to  dry. 

To  Boil  Great  Hominy. 

Put  your  hominy  into  a  spacious  pot  or  boiler, 
filled  with  cold  water,  your  teakettle  being  filled  at 
the  same  time;  let  both  boil,  and  as  the  water  on 
the  hominy  boils  away,  replenish  from  the  teakettle 
(which  likewise  keep  full). 

Boil  your  hominy  for  twelve  hours,  say  from 
seven  in  the  morning  till  seven  in  the  evening. 
Keep  it  steadily  boiling  all   the  while,  filling  up 


VEGETABLES.  231 

from  the  teakettle  till  the  last  hour,  when  let  it  dry 
away  till  merely  moist.  It  is  now  done.  Add  salt 
to  your  taste,  and  serve  hot.  Eat  it  with  milk  or 
butter. 

To  Fry  Hominy. 

Have  ready  a  clean,  greased  spider  hot  over  the 
coals ;  put  in  a  small  spoonful  of  nice,  sweet  lard 
or  butter,  let  it  melt;  then  put  in  about  a  quart  and 
a  half  of  boiled  hominy ;  stir  and  mash  it  up  well 
with  the  lard  or  butter.  Let  it  fry  awhile,  stirring 
it  about  occasionally.  When  you  find  that  the 
water  is  dried  out  of  it,  with  your  spoon  mould  it 
into  a  round  form  in  the  middle  of  the  spider; 
let  it  so  remain  till  your  breakfast  is  ready,  and 
then  with  a  knife  loosen  the  hominy  from  the 
spider,  and  placing  a  plate  or  dish,  bottom  upward, 
on  the  hominy,  turn  it  out,  and  serve  hot. 

It  will  have  a  rich,  brown  coat  or  crust  on  it, 
and  will  make  a  handsome  dish,  and  a  very 
delicious  one  for  breakfast;  especially  with  well- 
seasoned  sausages  as  an  accompaniment. 

A  little  boy  of  the  author's  acquaintance,  on 
being  told  by  his  pious  mother  that  all  good  gifts 
came  from  God,  and  that  little  children  should 
always  pray  to  their  Father  in  heaven  for  every 
good  and  desirable  gifc,  on  one  evening,  while 
kneeling  at  his  mother's  knee,  added  this  little  im- 
promptu prayer  to  those  dictated  by  her:  "And, 
Lord,  please  to  make  mamma  give  Johnny  for 
breakfast  as  much  big  hominy  and  sausage  as 
ever  he  can  eat."  A  little  child  is  an  excellent 
judge  of  good  eating. 


232  VEGETABLES. 

A  good  handful  of  white  hominy  beans  boiled 
with  your  hominy  will  improve  it  very  much  in 
flavor,  and  add  to  its  consistency. 

Great  Hominy  No.  2. 

Boil  your  corn  in  ashes  and  water  till  the  husks 
peel  off,  then  put  it  into  a  vessel  of  cold  water, 
and  rub  oft:'  with  the  hands  all  the  skins.  Wash  it 
in  three  or  four  waters,  and  then  put  it  to  soak  all 
night.  In  the  morning,  rub  out  all  the  blackened 
hearts  or  sprouts,  and  boil  in  pure  water,  as  in 
Great  Hominy  ISTo.  1. 

Small  Hominy. 

Grind  your  corn  in  a  coarse  mill,  wash  the 
hominy  in  many  waters,  rubbing  it. with  the  hands 
till  all  the  husks  are  off,  then  boil  as  you  would 
rice,  though  a  much  longer  time  is  required.  It 
may  be  boiled  for  breakfast,  if  washed  overnight. 

Small  hominy,  cold,  is  also  good  fried;  in  the 
same  way  as  the  great  hominy. 

Very  good  small  hominy  may  be  taken  from 
coarsely  ground  meal.  Sift  out  all  the  line  meal 
for  bread,  and  wash  what  remains  in  the  sieve. 
When  the  husk  is  removed,  a  very  fine  hominy 
will  be  found  to  remain. 


Scolloped  Tomatoes. 

Scald  and  peel  full  ripe  tomatoes,  lay  them 
whole  in  a  baking-dish,  with  alternate  layers  of 
bread,  butter,  pepper,  salt,  and  a  very  little  mustard. 
Cover  them  with  bread-crumbs  and  butter,  then  bake 
them  brown.    Some  persons  like  sugar  with  them. 


VEGETABLES.  233 

Sliced  Tomatoes. 

Choose  full  ripe,  large  tomatoes ;  with  a  sharp 
knife  peel  oft' the  skin,  then  slice  them  thin,  season 
them  with  salt,  pepper,  and  mustard,  if  you  like  it, 
and  cover  them  with  sharp  vinegar. 

Tomatoes  dressed  in  this  way,  with  cold  veal  cut 
up  in  small  pieces,  and  with  the  addition  of  sweet 
oil  and  hard-boiled  eggs,  make  an  agreeable  sub- 
stitute for  lobster. 

Stewed  Tomatoes. 

Scald  them  with  boiling  water,  slip  off  the  skins, 
take  out  the  pithy  parts,  and  add  a  third  of  their 
quantity  in  bread-crumbs ;  then  butter,  pepper,  and 
salt  as  you  like.  Some  use  sugar  also.  Stew  your 
tomatoes  to  a  thick  pulp,  and  just  before  you  serve 
them  add  a  cup  of  rich,  sweet  cream. 

Celery. 

I  have  never  seen  a  good  dish  of  cooked  celery, 
except  as  seasoning  for  other  dishes.  Celery  in  its 
native  beauty,  coolness,  crispness,  and  delicious 
taste,  is  only  eaten  in  perfection.  In  a  handsome 
cut-glass  goblet,  in  the  center  of  the  dinner-table,  it 
is  most  attractive.  I  cannot  give  directions  for 
such  a  barbarism  as  cooked  celery. 

The  only  form  in  which  I  can  tolerate  celery 
compounded  is  in  chicken  salad.  This  is  a  royal 
dish,  indeed,  when  properly  made. 

Green  Peas 

Should  be  boiled  in  as  little  water  as  possible,  and 
as  soon  as  soft  the  top  of  the  stewpan  should  be 

20* 


234  VEGETABLES. 

taken  off,  that  the  water  remaining  should  be  suf- 
fered to  evaporate  before  the  peas  are  taken  out. 
In  this  way  all  the  sweetness  is  retained. 

Serve  them  as  hot  as  possible,  with  butter  and 
sweet  cream,  with  a  little  salt  and  pepper. 

Fresh  beans  and  peas  of  all  sorts  should  be 
boiled  in  the  same  way. 

Dry  beans  and  peas  should  be  soaked  overnight, 
and  so  should  dried  young  corn.  These  should  be 
boiled  in  much  more  water,  and  when  soft  the 
water  should  be  allowed  nearly  to  evaporate,  so 
that  the  sweetness  of  the  vegetables  may  be  pre- 
served.    These  also  should  be  well  buttered. 

Green  Corn. 

Boil  it  on  the  cobs,  and  cut  it  off  before  serving. 
Cover  with  butter,  and  add  a  little  salt  and  pepper. 

Or,  you  may  cut  it  off  the  cobs,  and  stew  it  with 
cream,  butter,  pepper,  and  salt. 

Green  corn  is  excellent  roasted  on  the  cob,  and 
eaten  with  butter. 

Green  Corn  Pie. 

One  quart  of  grated  or  scraped  green  corn,  the 
yelks  .of  three  eggs,  and  a  heaping  spoonful  of  but- 
ter, a  little  salt,  and  red  pepper,  all  mixed  well 
together;  to  this  add  a  cup  of  tomato  juice,  strained 
through  a  sieve.  Line  a  deep  baking-dish  with  the 
mixture,  have  ready  two  nicely  stewed  chickens,  with 
plenty  of  butter,  fill  the  dish  with  the  chickens  and 
thin  gravy,  then  cover  them  with  what  remains  of 
the  corn  batter.  Bake  in  a  moderate  oven  till  well 
done. 


VEGETABLES.  235 

To  Fry  Green  Corn. 

Melt  a  good  spoonful  of  butter  in  a  frying-pan, 
and  cut  your  corn  off  the  cobs ;  when  the  butter  is 
quite  hot,  pour  into  it  about  a  quart  of  the  corn, 
seasoned  with  salt  and  pepper  to  your  taste  ;  stir  it 
about  till  you  think  it  is  done,  then  suffer  it  to  re- 
main quiet  till  a  crust  is  formed  at  the  bottom, 
then  loosen  it  with  a  knife,  and  turn  it  out  on  a 
suitable  dish. 

Lettuce. 

Gather  your  lettuce  early  in  the  morning,  keep 
it  in  cold  water  till  dinner  is  ready,  then,  after 
trimming  off  all  the  outer  leaves  and  the  ends  of 
those  remaining,  split  the  heads  in  half,  or  quarter 
them,  if  very  large  ;  then  lay  them  neatly  in  the 
salad-dish,  and  pour  the  dressing  over  them. 

Dressing  for  Lettuce,  Slaw,  Tomatoes,  Lobster,  Cucum- 
bers, Celery,  etc. 

Take  the  yelks  of  two  hard-boiled  eggs,  mash 
them  fine  in  three  tablespoonfuls  of  best  olive  oil, 
then  add,  gradually  stirring  all  the  while,  two 
tablespoonfuls  of  best  vinegar,  two  saltspoonfuls 
of  salt,  two  mustardspoonfuls  of  mixed  mustard, 
and  red  pepper  at  your  discretion. 

This  quantity  will  answer  for  one  salad-dishful  of 
lettuce,  or  other  vegetables  above  mentioned ;  not 
quite  sufficient  for  the  same  quantity  of  lobster. 
Add  in  this  case  one-third  more. 


236  VEGETABLES. 

To  take  the  Husks  off  Grain. 

Two  parts  calcined  soda,  twelve  parts  water, 
one  part  caustic  lime  in  three  of  water.  To  be 
boiled  one  hour  and  a  half  to  two  hours,  and  then 
twenty  times  its  weight  in  water  added.  Seven 
and  a  half  quarts  of  this  liquid  will  suffice  for  two 
hundred  pounds  of  grain.  Let  it  remain  twenty- 
four  hours,  and  if  the  husks  are  not  sufficiently 
loosened,  suffer  it  to  remain  a  few  hours  longer. 
You  can  rub  off  the  husks  with  the  hand,  after 
which  the  grain  should  be  soaked  in  clean  water 
for  a  night,  and  the  water  changed  in  the  morning. 
After  standing  awhile  you  may  boil  your  grain. 

Okra  for  Gumbo. 

Dry  them  thoroughly  in  the  sun,  then  grind 
them  to  a  powder  in  a  spice-mill,  and  keep  them 
in  a  bottle  well  stopped. 

Chicken  Salad. 

Roast  or  boil,  till  done  and  tender,  three  full- 
grown,  fat  fowls,  and  before  cold,  take  off  the  skin, 
and  remove  all  the  flesh  from  the  bones. 

Wait  till  the  flesh  is  cold,  then,  with  a  sharp  knife, 
cut  it  into  half-inch  pieces ;  do  not  mince  it  fine. 
Spread  it  in  a  wide  dish,  and  strew  over  it  a  tea- 
spoonful  of  fine  salt,  then  take  the  yelks  of  six 
hard-boiled  eggs,  and  with  a  wooden  spoon  rub 
them  into  a  smooth  paste,  with  six  spoonfuls  of 
pure,  sweet  oil;  add  six  tablespoonfuls  of  sharp 
vinegar,  one  of  mustard,  six  saltspoonfuls  of  salt, 


VEGETABLES.  237 

and  one  of  Cayenne  pepper  {ground  fine).  Mix  all 
well  together. 

Cut  your  celery  into  pieces,  from  an  inch  to 
half  an  inch  in  length,  mix  it  with  your  cut  up 
chicken  in  a  large  bowl ;  and  pour  over  them  your 
dressing. 

If  the  salad  is  not  to  be  immediately  used,  keep 
your  celery  in  cold  water  till  the  time  appointed. 
Keep  the  chicken  and  dressing  in  separate  vessels 
also. 

To  allow  your  celery  to  remain  saturated  with 
the  dressing,  even  for  an  hour,  will  destroy  its 
crispness,  which  is  an  essential  quality  of  its 
excellence. 

To  Boil  Rice  No.  1. 

Pick  and  wash  a  pint  bowl  of  rice ;  let  it  soak 
awhile ;  this  improves  its  whiteness.  ]STow  put  it 
in  your  saucepan,  with  twice  the  quantity  of  water 
(two  bowls);  cover  it,  and  let  it  boil.  When  it 
begins  to  settle  down,  and  a  white,  milky  water 
appears  above  it,  sprinkle  in  a  little  fine  salt;  take 
off  the  cover,  and  allow  your  rice  to  become  en' 
tirely  dry.  Do  not  put  a  spoon  into  it.  When  it 
is  dry,  it  is  done. 

Wet  a  bowl  with  cold  water,  throw  it  out,  put 
your  rice  in  it,  with  a  spoon  pack  it  down  smoothly, 
and,  after  it  stands  for  a  moment,  turn  it  out  on  a 
dish  for  the  table. 
t  This  is  the  way  rice  is  prepared  in  Barbadoes. 


238  VEGETABLES. 

The  Carolina  way  to  Boil  Rice. 

Let  the  rice  boil  as  in  2To.  1,  till  the  water  be- 
comes milky,  then  pour  off  the  water ;  leave  the 
rice  uncovered  till  perfectly  dry. 

The  rice-water  thus  obtained  will  make  excel- 
lent starch,  and  it  is  good  to  wet  up  your  flour  for 
bread  instead  of  simple  water. 

Boiled  Rice  No.  2. 

One  bowl  of  rice,  well  picked  and  washed,  boiled 
in  one  bowl  of  water.  Let  all  the  water  boil  out ; 
draw  it  out  with  a  fork  to  open  the  grains ;  a  little 
salt  should  be  dropped  in  while  it  is  boiling. 

Boiled  Rice  and  Milk. 

Boil  as  above,  and  when  the  water  has  evapo- 
rated, add  a  cup  of  rich  milk;  allow  it  to  boil 
again  till  nearly  dry,  and  put  the  rice  in  a  form, 
from  which  turn  it  out  on  a  dish.  Eat  it  with 
butter  or  cream. 

Fried  Rice. 

Make  cold  rice  into  round,  flat  cakes  with  the 
hand,  cover  them  with  a  little  flour,  and  fry  them 
in  lard  or  butter. 

Indian  Mush. 

Put  some  water  in  a  stewpan,  let  it  boil,  and 
stir  in  quickly  as  much  sifted  meal  as  will  make 
your  mush  as  thick  as  you  wish.  Let  it  remain  on 
the  fire  till  thoroughly  done. 

The  fire  should  be  of  coals,  and  not  so  hot  as 
to  scorch  the  mush.     Stir  it  constantly  till  done. 


VEGETABLES.  239 

Indian  Gruel. 

Sift  Indian  meal ;  then  while  the  husks  are  in 
the  sieve  pour  over  them  cold  water.  It  will  look 
like  milk.  Put  this  on  to  boil.  Let  it  boil  well. 
Add  a  little  fine  salt. 

Gruel  made  of  meal  is  coarse  and  unpalatable. 

Stewed  Mushrooms. 

Be  careful  to  select  the  true  mushrooms.  Pick 
them  clean,  peel  them,  cut  off  the  stems,  and  wash 
them  gently ;  then  put  them  in  a  stewpan,  with  but- 
ter, pepper,  salt,  and  a  little  water ;  let  them  stew  ten 
minutes,  then  add  a  cup  of  cream  (sweet);  let  them 
stew  a  minute  or  two  longer,  and  serve  them  hot. 
Some  persons  add  a  little  white  wine,  but  they  are 
better  without. 

Greens. 

Greens  must  be  boiled  with  ham  or  pork.  They 
are  insipid  and  flat  without.  Butter  does  not  seem 
to  be  congenial.  Let  them  boil  half  an  hour  just 
before  you  take  up  your  dinner. 

Tender  sprouts  from  the  cabbage-stalks,  in  the 
spring,  mustard,  or  turnip-tops,  are  an  acceptable 
adjunct  to  ham  or  pork,  when  other  vegetables  are 
scarce. 

Let  them  boil  soft  and  tender,  drain  them,  and 
serve  them  very  hot. 

Rice  Puffs. 

Beat  up  the  whites  of  two  eggs  till  very  light, 
and  stir  them  in  a  quart  of  boiled  rice,  with  a  little 


240  VEGETABLES. 

salt  and  a  small  spoonful  of  flour;  then  add  half  a 
cup  of  rich  cream ;  beat  the  mixture  well,  and 
drop  it  by  spoonfuls  on  a  tin.  Bake  in  a  quick 
oven.  Serve  immediately,  while  hot.  Or,  fry 
them  in  lard. 

Cauliflowers. 

Boil  them  in  milk  and  water;  strain  off  all  the 
milk  and  water,  then  serve  your  cauliflowers,  well 
covered  with  rich  drawn  butter. 

Broccoli  should  be  dressed  in  the  same  manner. 

An  hour  is  sufficient  to  boil  either. 

Parsnips. 

"Wash  and  scrape  your  parsnips  well,  boil  them 
till  tender,  split  them  in  half,  lengthwise,  and  bake 
them  in  an  earthen  dish,  well  buttered. 

Or,  mash  them  line,  mix  them  with  a  batter  of' 
eggs,  milk,  and  a  little  flour,  and  fry  them  brown, 
by  spoonfuls,  dropped  in  boiling  lard. 

Salsify  or  Vegetable  Oysters. 

Scrape  and  wash  your  salsify  very  clean,  then 
boil  it  till  very  tender.  Mash  it  flue,  then  add 
eggs,  salt,  pepper,  a  little  milk,  flour,  and  butter. 
Beat  it  well ;  drop  small  spoonfuls  in  boiling  lard, 
and  fry  them  brown. 

Or,  after  boiling,  cut  your  salsify  in  pieces  about 
the  size  of  an  oyster,  and  stew  them  in  cream, 
seasoned  with  salt,  pepper,  a  little  mace,  and 
onion. 


VEGETABLES.  241 


Turnips. 


Wash,  peel,  quarter,  and  boil  them,  an  hour  or 
more,  till  tender;  then  take  them  out,  mash  them 
in  a  colander  till  very  dry,  then  return  them  to  the 
pot  or  stewpan,  with  a  lump  of  butter,  a  cup  of 
cream,  salt,  and  pepper;  let  the  stewpan  remain 
near  the  fire  till  it  is  time  to  serve  dinner. 

Egg  Plant. 

Egg  plants  may  be  dressed  in  three  different 
ways.  The  best  is  to  slice  them,  with  the  skins 
peeled  off,  and  then  to  sprinkle  each  piece  with 
salt,  lay  them  one  upon  another  in  a  dish,  for  an 
hour  or  more,  till  the  bitter  juice  is  drawn  from 
them,  then  wash  them,  salt  and  pepper  them ; 
flour,  and  fry  them  brown. 

Another  way  is  to  boil  them  whole,  till  soft  and 
done,  then  cut  them  in  half;  take  out  all  the  egg, 
leaving  only  the  shells.  Mix  with  the  egg,  butter, 
pepper,  salt,  bread-crumbs,  a  little  chopped  onion, 
and  yelks  of  eggs  ;  return  the  mixture  to  the  egg 
shells,  set  them  in  an  oven,  and  bake  them  brown. 

Or,  you  may  mix  the  boiled  insides  of  several 
vegetable  eggs  in  the  same  way,  and  bake  them  in 
a  common-sized  earthen  dish,  covered  with  bread- 
crumbs. 

Onions. 

Use  none  but  silver  skins.  Boil  them  in  two  suc- 
cessive waters,  and  la}7  them,  when  done,  in  a  third, 
for  ten  minutes,  before  serving.  Drain  them  dry, 
and  butter  them  well. 

21 


242  VEGETABLES. 

Asparagus. 

Lay  your  asparagus  together  neatly,  having  the 
sprout  ends  the  same  way  ;  roll  it  in  a  clean  towel 
or  cloth,  and  lay  it  in  boiling  water,  with  a  little 
salt ;  let  it  boil  an  hour,  unroll  your  towel  over  a 
heated  dish,  with  a  slice  of  toast  on  the  bottom ; 
lay  your  asparagus  neatly  on  the  toast,  and  pour 
over  it  a  good  cupful  of  drawn  butter.  Serve  it  hot. 

Beets. 

Wash  your  beets  carefully.  Do  not  break  off 
the  ends,  or  they  will  bleed,  and  become  colorless. 
Boil  them  an  hour  and  a  half;  take  them  out  of 
the  pot,  and  wash  it  clean,  then  slice  your  beets ; 
return  them  to  the  pot,  with  salt,  pepper,  a  cup  of 
rich  drawn  butter,  and  half  a  cup  of  vinegar. 
Serve  them  hot. 

Or,  you  may  omit  the  dressing,  save  the  vinegar : 
when  they  should  be  eaten  cold. 

Squashes. 

Wash,  quarter,  and  boil  them  till  soft,  then  drain, 
and  mash  them  in  a  colander.  Return  them  to  the 
vessel  in  which  they  were  boiled,  with  cream,  but- 
ter, pepper,  and  salt.  Stir  them  occasionally  over 
a  few  dull  coals  till  ready  to  serve. 

Spinach. 

Have  ready  a  pot  or  saucepan  of  boiling  water. 
First  poach  half  a  dozen  eggs  in  the  water;  when 
done,  take  them  out,  and  put  in  your  spinach;  let 


VEGETABLES.  243 

it  boil  gently  for  fifteen  minutes,  then  take  it  up  in 
a  colander,  press  all  the  water  out,  sprinkle  a  little 
salt  over  it,  lay  on  the  poached  eggs,  and  pour  over 
the  whole  some  rich  drawn  butter.  Cover  your 
dish,  and  serve  the  spinach  very  hot. 

Okras. 

Boil  them  simply  in  salt  and  water,  say  a  tea- 
spoonful  of  salt  to  a  pot  of  water.  As  soon  as  they 
are  soft  take  them  out,  and  drain  them  well.  Lay 
them  in  a  deep  dish,  with  melted  butter. 

West  India  way. 
Or,  boil  a  gallon  of  okras  till  dissolved  into  a 
thick  mucilage,  add  a  quarter  of  a  pound  of  butter, 
pepper,  salt,  some  small,  thin  slices  of  broiled  ham; 
stir  it  well  over  the  fire,  then  serve  it  hot,  with 
mush  balls. 

Artichokes. 

Boil  them  two  hours  in  water,  with  a  little  salt, 
and  serve  them  entire,  burs  and  all.  Eat  them  with 
butter,  after  dinner,  before  the  dessert  comes  on. 

Jerusalem  Artichokes 

May  be  prepared  as  Irish  potatoes,  boiled  and 
mashed,  with  butter,  pepper,  salt,  and  an  eggy 
then  browned  in  a  baking-dish,  or  fried  in  balls. 

Cabbage. 

Boil  your  cabbage  till  tender,  with  a  little  salt  in 
the  water,  then  take  it  up  in  a  colander,  drain  it 
well,  place  it  nicely  in  a  dish,  and  cover  it  with 
drawn  or  melted  butter. 


244  VEGETABLES. 

Cold  Slaw. 

Shave  up  a  crisp,  bleached  cabbage  very  fine, 
and  dress  it  as  lettuce,  with  oil,  pepper,  salt,  mus- 
tard, eggs,  and  vinegar.  (See  Dressing  for  Lettuce.) 

Cucumbers 

Should  be  gathered  when  young  and  tender.  Do 
not  wait  till  they  turn  white  or  yellow.  The  seeds 
are  then  enlarged,  and  the  vegetable  unfit  for  use. 
Be  sure  that  they  are  still  of  a  deep-green  color. 

Quite  early  in  the  morning  put  them  in  cold 
water,  keep  them  thus  till  just  before  your  dinner 
is  dished;  then  peel  off  the  green  skin  carefully, 
and  slice  them  thin.  Dress  them  with  salt,  pepper, 
mustard,  and  vinegar,  or  with  the  foregoing  re- 
ceipt for  dressing  lettuce. 

Carrots. 

Peel  them,  and  boil  them  till  quite  tender,  and 
serve  them  hot,  with  melted  butter. 

Or,  mash  them  fine,  and  add  butter,  pepper,  and 
salt,  then  brown  them  in  a  baking-dish.  Grated 
carrots  make  a  fine  coloring  for  soups. 

Snap  Beans. 

Choose  those  half-grown,  take  off  the  strings  care- 
fully, split  them  down  the  middle,  and  boil  them 
till  tender.  Serve  with  drawn  butter,  or  rich, 
sweet  cream,  pepper,  and  salt. 


VEGETABLES.  245 

Corn  Pudding. 

Cut  quite  young  corn  off  the  cobs  till  you  have 
three  pints;  add  to  this  three  eggs,  two  spoonfuls 
of  fresh  butter,  a  spoonful  of  sifted  Indian  meal,  a 
cup  of  milk,  and  salt  and  pepper  as  much  as  you 
like.  Pour  this  mixture  in  a  baking-dish,  and 
bake  it  an  hour.     Serve  it  very  hot. 

Corn  Fritters 

Are  made  exactly  as  corn  pudding,  but  with  flour 
instead  of  meal,  and  rather  more  milk,  say  suf- 
ficient to  make  the  batter  as  thin  as  for  fritters 
commonly.     Fry  them  in  boiling  lard. 

Chicken  Pudding. 

Stew  two  young  chickens,  cut  them  in  pieces, 
and  add  them  to  the  foregoing  corn  pudding. 


81* 


246  PICKLING. 


PICKLING. 


To  Pickle  Cucumbers. 

Gather  half-grown  cucumbers  every  day,  and 
put  them  in  salt  and  water  till  you  have  sufficient 
to  fill  a  large  stone  jar,  then  take  a  bell-metal  pre- 
serving-kettle and  cover  the  bottom  with  vine  or 
mustard  leaves.  Wash  your  cucumbers  (having 
soaked  them  the  previous  twenty-four  hours  in 
cold  water),  lay  in  a  portion  of  them  on  the  leaves, 
then  cover  them  with  more  leaves,  another  layer 
of  cucumbers,  leaves  again,  and  cucumbers,  till 
the  kettle  is  nearly  full ;  let  the  last  layer  be  leaves. 
Fill  the  kettle  with  cold  water,  set  it  over  a  slow 
fire  to  steam  till  the  cucumbers  are  green.  Just 
before  you  take  them  out  increase  the  heat,  and 
let  the  cucumbers  simmer  a  little  while.  Take 
them  out  and  lay  them  in  fresh  hot  water  for  fifteen 
minutes,  and  then  put  them  in  the  stone  jar,  with 
alternate  layers  of  spices,  mustard,  horseradish, 
and  celery  seed ;  sliced  onion,  if  you  like,  may  be 
added.  Then  fill  up  your  jar  with  strong  vinegar, 
sweetened  slightly  with  brown  sugar.  Cover  the 
whole  with  three  teaspoonfuls  of  pure  sweet  oil. 
Keep  your  pickles  covered  close. 

Pickled  Cabbage. 

Take  well-headed,  white  cabbages,  cut  them  in 
quarters,  sprinkle  them  with  fine  salt,  and  lay  them 
in  a  wooden  vessel  for  two  days.  Have  ready  a 
quantity  of  sliced  onions  (white),  also  mixed  spices, 


PICKLTNG.  247 

then  fill  a  stone  jar  nearly  full  with  alternate  layers 
of  cabbage,  onions,  and  spices.  Shake  oft' a  portion 
of  the  salt  before  laying  the  cabbage  in  the  jar;  then 
fill  up  the  jar  with  strong  vinegar,  boiling  hot,  covered 
with  pokeberry  juice.  One  pint  of  pokeberry  juice 
will  color  a  gallon  of  vinegar.  In  three  days  the 
pickle  will  be  ready  for  use. 

Sliced  Green  Tomato  Pickle. 

Take  one  peck  of  green  tomatoes,  slice  them, 
and  lay  them  in  a  wooden  vessel,  with  alternate 
layers  of  fine  salt.  Let  them  so  remain  three  days, 
then  take  them  out  of  the  salt,  and  wash  them  in 
clean  water.  Then  mix  together  one  ounce  of  black 
mustard  seed,  one  ounce  of  white  mustard  seed, 
one  ounce  of  celery  seed,  one  ounce  of  mixed  spices, 
six  red  pepper  pods,  cut  up,  and  a  box  of  ground 
mustard.  Put  the  tomatoes  in  a  preserving-kettle, 
in  alternate  layers,  with  the  above  mixture.  Cover 
the  whole  with  strong  viuegar,  and  boil  fifteen 
minutes. 

To  Pickle  Tomatoes. 

Put  ripe  tomatoes  in  whisky,  and  when  you  wish 
a  jar  of  them  pickled,  take  them  out,  wash  them  in 
clean  water,  scald  them  in  strong  vinegar,  with 
spices,  mustard,  pepper,  and  salt,  then  put  them  in 
your  jar,  and  cover  them  close. 

Tomato  Marmalade. 

Take  a  peck  of  fine,  large,  ripe  tomatoes,  free 
from  blemishes,  wash  them,  free  them  of  the  stems, 
and  boil  them  in  their  own  juice  till  •soft,  then 


248  PICKLING. 

strain  them  through  a  hair  sieve ;  return  them  to 
the  kettle,  with  salt,  pepper,  sugar,  and  spices  to 
your  taste ;  stew  them  till  very  thick.  Put  them 
away  in  pint  earthen  jars,  in  a  dry  place. 

Mushroom  Catsup. 

Gather  fresh  mushrooms  (take  care  they  are  not 
worm-eaten),  put  them  in  a  covered  stewpan,  with- 
out water,  and  stew  them  over  a  very  slow  iire, 
then  take  them  out  and  strain  them  through  a 
thick  cloth  or  towel.  To  every  pint  of  the  liquor 
add  a  teaspoonfnl  of  salt,  one  of  ground  mace,  one 
of  garlic,  one  of  red  pepper,  and  then  return  it  to 
the  stewpan  (washed  out  clean),  and  let  it  boil  till 
reduced  one-half  or  more.  Bottle  it  with  a  tea- 
spoonful  of  sweet  oil  at  the  top.     Cork  it  well. 

Yellow  Pickles. 

To  make  yellow  pickle  of  cabbages  and  aspara- 
gus, you  must  put  them  in  strong,  boiling  salt  and 
water,  and  allow  them  to  remain  till  the  water  is 
cold,  then  take  them  out  and  lay  them  in  the  sun 
for  two  days. 

Cucumbers  and  young  corn  are  to  be  kept  in 
salt  water  for  two  weeks,  then  laid  in  cold,  fresh 
water  for  three  hours.  Scald  them,  and  if  green, 
lay  them  in  the  sun  two  days.     Then  take 

One  pint  of  black  mustard  seed.. 

Four  ounces  of  ginger. 

Three  ounces  of  black  pepper. 

Three  ounces  of  allspice. 

One  ourfibe  of  cloves. 


PICKLING.  249 

One  ounce  of  mace. 

Two  and  a  half  ounces  of  turmeric. 

Two  ounces  of  celery  seed. 

All  these  to  be  powdered  fine  and  added  to  two 
gallons  of  best  vinegar,  with  a  double-handful  of 
scraped  horseradish,*  four  lemons,  sliced,  and  a 
pound  and  a  half  of  brown  sugar,  and  one  handful 
of  garlic. 

Put  your  pickles  in  a  stone  jar,  and  cover  them 
well  with  the  prepared  vinegar.  Keep  them  from 
the  air  securely. 

Peach  Mangoes. 

Take  large  free-stone  peaches,  split  them  on  one 
side,  and  take  out  the  stone,  then  make  a  stuffing 
of  horseradish,  mustard  seed,  celery  seed,  mace, 
onions  or  garlic,  a  sprinkle  of  salt;  moisten  all 
these  with  sweet  oil.  Fill  your  peaches,  tie  them 
around  with  a  strong  flax  thread,  and  fill  a  stone 
jar,  then  pour  over  them  strong  vinegar,  with 
sugar,  as  much  as  you  like. 

Onions,  peppers,  beans,  peaches,  young  corn, 
cauliflowers,  broccoli,  and,  indeed,  any  vegetable 
usually  pickled,  may  be  put  up  with  the  same  seas- 
oning. There  need  be  no  separate  receipts  for  them. 

Damson  Pickles  No.  1. 

Take  one  pound  of  damsons,  one  pound  of  sugar, 
half  pint  of  best  vinegar.  Put  the  damsons  into  a 
stone  jar,  boil  the  sugar  and  vinegar,  and  pour  over 

*  Let  your  horseradish  lie  in  the  sun  for  a  few  hours  before 
being  added  to  the  vinegar. 


250  PICKLING. 

the  fruit  each  morning  for  six  successive  mornings; 
on  the  seventh,  pour  the  whole  into  a  preserving- 
kettle  ;  add  mace,  cloves,  and  cinnamon  to  your 
taste,  and  boil  twenty  minutes.  They  will  be  fit 
for  use  as  soon  as  cold. 

Sweet  Pickled  Peaches. 

To  six  pounds  of  peaches  put  three  pounds  of 
sugar  and  one  pint  of  vinegar.  Mace,  allspice,  cin- 
namon, each  a  spoonful,  and  six  cloves,  to  be 
beaten,  tied  up  in  a  muslin  bag,  and  dropped  in  the 
pickled  peaches  while  boiling.  Boil  quite  thick, 
stirring  constantly. 

To  Pickle  Peaches  No.  1. 

Wash  cling-stone  peaches  well  in  cold  water,  put 
them  in  a  stone  jar,  then  scald  (not  boil)  strong 
vinegar  sufficient  to  cover  the  peaches,  add  a  little 
loaf-sugar,  just  enough  to  give  a  slightly  sweet 
taste,  pour  in  the  vinegar,  and  cover  up  close  from 
the  air. 

Pickled  Damsons  No.  2. 

To  every  pound  of  fruit  add  one  pound  of  sugar 
and  half  a  pint  of  strong  vinegar;  cloves,  mace, 
cinnamon,  each  one  teaspoonful.  Prepare  them  as 
in  plain  preserved  damsons. 

To  Pickle  Walnuts. 

Gather  the  walnuts  while  tender.  Try  them  by 
running  a  needle  through  one.  If  it  goes  through 
easily,  your  walnuts  are  in  a  proper  state  for  pick- 
ling. 

Boil  them  in  salt  and  water  for  fifteen  minutes, 


PICKLING.  251 

then  take  them  out,  and  put  them  in  jars,  with 
garlic,  a  few  blades  of  mace,  a  little  allspice,  cloves, 
and  cinnamon,  pounded.  Pour  over  the  walnuts 
strong  vinegar,  and  cork  and  seal  them  up  well 
for  twelve  months,  when  they  will  be  fit  for  use. 

Walnut  Catsup. 

Pound  your  walnuts  in  a  marble  mortar,  put 
them  in  a  preserving-kettle,  cover  them  with  water, 
and  let  them  simmer  for  two  hours,  then  strain  off 
the  liquor,  and  to  every  pint  add  a  teaspoonful  of 
garlic,  mace,  and  cloves.  Boil  it  down  to  less  than 
half  the  quantity,  fill  your  bottles  half  full,  and 
finish  with  strong  vinegar.  Bottle  tight.  It  is 
ready  for  use  at  once. 

Stuffing  for  Mangoes  or  Peppers. 

Chop  up  cabbage  as  you  would  for  slaw,  and 
season  it  with  equal  portions  of  mace,  allspice, 
cloves,  cinnamon,  nutmeg,  white  mustard,  and 
celery  seed ;  then  moisten  these  ingredients  with  a 
cup  of  sweet  oil ;  add  garlic  or  onion,  if  you  like. 

To  Pickle  Peaches  No.  2. 

Wash  cling-stone  peaches,  and  stick  them  full 
of  cloves,  put  them  in  a  stone  jar,  boil  strong  vine- 
gar, with  sufficient  sugar  to  give  it  a  sweet  taste, 
and  pour  it  boiling  hot  over  the  peaches.  It  should 
be  more  than  sufficient  to  cover  them.  Close  the 
jar  well  from  the  air. 

You  may  omit  the  cloves,  and  add  mace  to  the 
boiling  vinegar  instead. 


252  PICKLING. 

Hodge-Podge. 

Shred  up  green  tomatoes  with  a  few  pods  of 
green  peppers ;  boil  them  in  weak  salt  and  water 
until  tender;  then  take  them  up  with  a  perforated 
skimmer;  drain  them  as  dry  as  possible. 

Shred  some  onions  fine,  with  ground  mustard, 
mustard  seed,  and  any  kind  of  spices  you  prefer; 
add  one  cup  of  sugar. 

Fill  up  a  jar  three-fourths  with  the  tomatoes ; 
add  vinegar  till  it  is  full;  cover  close,  and  set  your 
jar  away.     It  will  be  fit  for  use  in  a  few  days. 

Chow-Chow  No.  1. 

Shred  up  cabbage  fine,  put  it  in  a  jar  with  salt 
water,  let  it  stand  two  days,  then  put  it  in  a  dry 
cloth,  and  wring  it  as  dry  as  possible;  mix  in  it 
beaten  cinnamon,  celery  seed,  ground  mustard 
seed,  whole  onions,  and  a  little  mace ;  fill  your 
jar  three-fourths,  and'  cover  with  strong  vinegar. 
Cover  close  from  the  air. 

No.  2. 

Some  persons  add  to  their  chow-chow  young 
cucumbers,  beans,  nasturtiums,  or  radish  pods. 

Tomato  Catsup  No.  1. 

Take  a  gallon  of  ripe  tomatoes,  cut  a  slit  in  each, 
put  them  in  a  kettle,  and  boil  half  an  hour,  then 
take  them  out,  and  press  them  through  a  sieve; 
put  the  juice  into  a  kettle,  with  half  an  ounce  of 
pounded  mace,  a  few  cloves,  a  teaspoonful  of  black 


PICKLING.  253 

and  Cayenne  pepper,  mixed,  four  tablespoonfuls 
of  ground  mustard,  mixed  together,  and  boil  slowly 
three  hours;  then  take  it  out,  and  let  it  stand  till 
next  day,  then  stir  in  half  a  pint  of  best  vinegar, 
and  bottle  securely. 

Tomato  Catsup  No.  2. 

Split  the  tomatoes,  and  boil  them  till  quite  done, 
stirring  them  frequently  to  prevent  burning;  strain 
them  through  a  colander  first,  and  then  a  hair 
sieve,  rubbing  them  with  a  spoon,  to  get  as  much 
of  the  pulp  as  possible.  To  a  half  gallon  of  the 
strained  pulp  add  four  tablespoonfuls  (level)  of  salt, 
four  tablespoonfuls  of  black  pepper,  three  table- 
spoonfuls of  mustard,  one  teaspoonful  (level)  of 
cloves,  one  teaspoonful  of  mace,  one  teaspoonful 
of  red  pepper,  one  quart  of  vinegar,  one  clove  of 
garlic.  Boil  till  you  think  it  is  done,  and  when 
taken  from  the  fire,  set  it  aside  till  the  next  day; 
and  should  there  be  any  watery  substance  on  the 
top;  boil  till  it  entirely  disappears.  Skim  while 
boiling.  The  pepper  and  spices  must  be  sifted 
through  a  very  fine  sieve. 

Tomato  Catsup  No.  3. 

Take  one  gallon  of  ripe  tomatoes,  free  from 
blemish,  stew  them  till  quite  soft,  then  pass  them 
through  a  sieve.     To  the  liquor  add — 

One  pint  of  vinegar. 

Four  pods  of  Cayenne  pepper. 

Three  spoonfuls  of  ground  black  pepper. 

Three  spoonfuls  of  salt. 
22 


254  PICKLING. 

One  ounce  of  spice  (such  as  you  like). 

Five  ounces  of  mustard  seed. 

Boil;  stirring  till  done,  and  bottle  closely. 

Chow-Chow  No.  2. 

Four  pounds  of  cabbage,  cut  fine,  four  pounds 
of  brown  sugar,  twenty  pods  of  green  pepper,  cut 
fine,  one  pound  of  white  mustard  seed,  two  table- 
spoonfuls  of  salt,  two  tablespoonfuls  of  grated 
horseradish.  Put  all,  well  mixed,  in  a  jar,  and 
fill  up  with  strong  cider  vinegar. 

Cucumber  Catstip. 

Gather  the  cucumbers  the  day  before  you  make 
the  catsup,  then  peel  and  grate  them,  pour  off  all 
the  water  and  throw  it  away ;  grate  enough  of 
white  onions  to  flavor  it,  and  then  add  black*  and 
Cayenne  pepper,  and  salt ;  stir  all  well  together, 
fill  the  bottles  half  full  of  the  mixture,  then  fill 
them  up  with  good  cider  vinegar.  Some  chop  the 
cucumbers  and  onions,  and  others  add  mustard. 

Raspberry  Vinegar. 

Gather  the  raspberries  in  a  bowl,  and  cover  them 
with  strong  cider  vinegar.  Let  them  stand  two 
days,  adding  fresh  fruit,  if  you  have  it,  then  press 
and  strain  it,  and  to  every  pint  of  juice  add  a 
pound  of  loaf  sugar.  Boil  it  fifteen  minutes, 
skim  it  well,  and  when  perfectly  cold  bottle  it, 
and  keep  in  a  cool  place.  This,  with  water,  is  a 
very  refreshing  drink  in  summer. 


PASTRY.  255 

PASTET. 

Pastry  should  be  made  up  with  cold  water, — in 
summer,  the  coldest  you  can  get;  and  it  should  be 
made  in  a  cool  place.  It  should  be  mixed  with  a 
knife-blade,  and  touched  as  little  as  possible  with 
the  hands. 

It  should  be  baked  in  a  moderately  heated  oven, 
so  that  when  done  it  is  as  light  colored  as  possible ; 
but  it  should  be  thoroughly  done. 

Puff  Paste  No.  1. 

For  one  pound  of  flour  weigh  one  pound  of  fresh 
butter,  well  washed,  and  dried  in  a  clean  towel. 
Take  out  one  teaspoonful  of  butter  and  replace  it 
with  one  of  sweet  lard.  Now  wet  up  your  flour 
with  cold  water,  and  one  spoonful  of  butter,  into  a 
moderately  stiff  dough  ;  roll  it  out  on  a  marble 
slab  or  board  into  a  thin  sheet,  cover  it  with  butter, 
and  fold  it  up,  then  roll  it  out  again,  and  fold  as 
before  seven  more  times,  each  time  spreading  the 
sheet  of  dough  with  butter,  sprinkling  it  every 
time  with  a  little  flour  from  the  sieve.  Now  roll 
up  your  sheet  of  dough,  and  it  is  ready  to  use. 
Take  care,  in  covering  your  plates  with  this  paste, 
never  to  disturb  the  folds,  or  mash  them  with  the 
hand ;  if  you  do,  they  cannot  blow  apart,  and  dis- 
play your  superior  skill  in  pastry  making. 

Puff  Paste  No.  2. 

For  one  pound  of  flour  weigh  three-fourths  of  a 
pound  of  butter  or  lard.  Mix  it  as  in  No.  1 ;  roll 
out,  and  fold  three  times. 


256  PASTRY. 

Mrs.  Gen.  Lee's  Boiled  Pastry. 

Sift  your  flour,  add  a  little  salt  only,  and  make  a 
moderately  stiff  dough,  with  water  actually  boiling  at 
the  time. 

Eoll  out  your  paste  on  a  board  well  floured,  and 
cover  your  fruit  for  boiling. 

Potato  Paste. 

Peel  eight  large  Irish,  potatoes,  and  boil  them; 
when  soft,  pour  off  the'  water,  and  mash  them  fine, 
pass  them  through  a  colander,  and  moisten  them 
with  a  spoonful  of  butter  or  lard,  and  a  pint  of 
milk  or  water ;  make  them  into  a  dough,  with  as 
much  flour  as  will  enable  you  to  roll  it  out  without 
sticking  to  the  board. 

This  is  an  excellent  paste  for  dumplings  or  turn- 
overs for  any  kind  of  fruit. 

Simple  Apple  Pies  No.  1. 

Pare  your  apples,  and  stew  them  to  a  pulp,  pass 
them  through  a  colander,  sweeten,  and  spice  them 
to  your  taste,  and  bake  them  in  puff  paste.  A  cup 
of  sweet  cream  will  improve  these  pies. 

Sliced  Apple  Pies  No.  2. 

Pare  and  slice  your  apples,  put  them  in  plates 
covered  with  puff  paste,  with  alternate  layers  of 
sugar,  butter,  and  a  sprinkle  of  finely  ground  cin- 
namon, or  lemon  if  }tou  prefer  it;  then  pour  a 
spoonful  of  water  on,  and  cover  the  pies  with  thin 
sheets  of.  crust.  Bake  them  rather  longer  than 
apple  pies  No.  1,  as  the  apples  have  not  before  been 


PASTRY.  257 

cooked.  There  should  be  more  fire  at  the  bottom 
than  at  the  top,  or  your  crust  will  be  too  dark 
when  the  apples  are  done. 

Sliced  Potato  Pies.  * 

Boil  sweet  potatoes  till  slightly  done ;  slice  them, 
and  fill  a  deep  plate  with  alternate  layers  of  sliced 
potatoes,  butter,  sugar,  spices,  and  brandy,  say 
about  one  wineglass  of  brandy  to  a  large  pie; 
sugar  and  butter  as  you  like.  Cover  your  pie 
with  puff  paste,  and  bake  it. 

It  should  be  served  hot.  It  is  a  good  substitute 
for  minced  pie. 

Minced  Pies. 

One  pound  of  suet,  chopped  fine. 

One  pound  of  raisins,  chopped  fine. 

One  pound  of  citron,  chopped  fine. 

One  pound  of  currants,  pounded  slightly. 

One  pound  of  beef  tongue,  chopped  fine. 

One  pound  of  minced  apples. 

Half  ounce  of  mace. 

Half  ounce  of  allspice. 

Cloves. 

Cinnamon. 

Nutmeg,  pounded. 

One  pint  of  brandy. 

One  pint  of  wine. 

If  you  wish  to  make  ajar  full  of  minced  meat  to 
keep  for  any  time,  leave  out  the  wine  and  chopped 
apples;  add  these  when  you  make  your  pies,  with 
a  full  spoonful  of  the  juice  from  brandy  peaches,  if 
you  have  them,  to  each  pie,  and  grated  lemon- 
peel.  Bake  in  puff  past0  Serve  hot. 
22* 


258  PASTRY. 

Tarts. 

When  prepared  fruits  of  any  kind  are  baked  in 
small  pans,  without  an  upper  crust,  they  are  called 
tarts. 

Tarts  may  be  ornamented  after  being  baked,  by 
cutting  out  thin  leaves  of  paste,  baking  them  on  a 
plate  or  tin  sheet,  and  then,  when  the  tart  is  cold, 
arranging  them  in  the  center,  or  in  a  wreath  on 
the  fruit. 

Cut  the  leaves  with  a  short  stem  that  may  enter 
into  the  tart,  and  so  form  a  highly-relieved  flower. 

Some  persons  cut  long  strips  of  thin  paste  with 
a  jagging-iron,  and  lay  them  across  the  tart  before 
baking  it. 

Puffs. 

Cover  little  patty-pans  with  puff  paste,  bake 
them  white,  and  fill  them  when  cold  with  pre- 
serves. 

Every  kind  of  fruit  may  be  made  into  pies  or 
tarts,  with  sugar  to  sweeten  them  as  you  like. 
There  need  be  no  directions  for  each  separately. 
Pies  always  have  an  upper  crust. 


PUDDING  SAUCES.  259 


PUDDING  SAUCES. 

No.  1. 

Cream  half  a  pound  of  fresh  butter  with  three- 
fourths  of  a  pound  of  sugar ;  add  a  glass  of  white 
wine,  half  a  nutmeg,  and  the  rind  and  juice  of  a 
lemon  ;  then  melt  your  sauce  in  a  porcelain  stew- 
pan  over  a  slow  fire. 

This  should  be  done  by  your  cook  while  the 
family  are  at  dinner,  as  the  sauce  will  need  constant 
stirring.  If  this  action  is  suspended,  the  butter  will 
separate  from  the  sauce,  and  become  oil  at  the  sur- 
face. If  taken  from  the  fire,  it  will  become  stiff 
and  hard. 

Another. — Cream  half  a  pound  of  butter  with 
three-fourths  of  a  pound  of  sugar;  add  to  this  a 
cup  of  sweet,  rich  cream,  a  glass  of  wine,  a  spoon- 
ful of  brandy.  Season  with  spice  or  lemon  to  your 
taste. 

Cream  Sauce. 

Whip  rich  cream  to  a  syllabub,  with  sugar,  wine, 
and  the  juice  of  a  lemon  or  orange.       * 

Another. — Boil  one  pound  of  sugar  in  a  cup  of 
water  till  it  becomes  a  thick  syrup,  then  add  a 
quarter  of  a  pound  of  butter,  a  glass  of  wine,  the 
juice  and  rind  of  a  lemon,  half  a  grated  nutmeg. 


260  PUDDINGS. 


PUDDINGS. 

Boiling  Puddings. 

Have  your  water  boiling  when  your  pudding  is 
put  in ;  have  a  plate  in  the  bottom  of  the  pot  to 
prevent  burning  your  bag,  or  even  if  you  use  a 
tin  boiler,  it  is  best  to  have  the  plate.  Keep  your 
pot  constantly  boiling  the  number  of  hours  desig- 
nated, or  your  pudding  may  not  be  done  in  due 
time ;  besides,  its  lightness  will  be  less  if  the  boiling 
is  suffered  to  subside  at  intervals. 

Plum  Pudding  No.  1. 

One  dozen  of  eggs. 

One  quart  of  new  milk. 

One  pound  of  flour,  with  a  pound  of  beef  suet 
rubbed  into  it. 

Two  pounds  of  raisins,  stoned  and  chopped. 

Two  pounds  currants,  washed  and  picked. 

One  pound  citron,  cut  up  fine. 

Two  lemons,  the  rinds  grated  into  the  juice. 

After  all  being  thoroughly  mixed,  to  be  tied  up 
tightly  in  a  linen  bag,  which  has  been  previously 
dipped  in  boiling  water  and  rubbed  with  flour. 

The  water  should  be  boiling  when  the  pudding 
is  put  in,  and  kept  boiling  till  it  is  removed  to  the 
dish  in  which  it  is  to  go  to  the  table.  Four  hours 
should  be  allowed  it  to  boil. 


PUDDINGS.  261 

Plum  Pudding  No.  2. 

One  pound  of  sugar. 

One  pound  of  butter. 

Oue  pound  of  flour. 

One  dozen  eggs. 

Cream  your  butter  and  sugar  together;  beat 
your  eggs  lightly,  add  them  to  the  sugar  and  but- 
ter, gradually,  with  the  flour,  as  in  pound  cake. 
Then  add— 

Two  pounds  of  stoned  and  chopped  raisins. 

One  pound  of  cut  citron. 

One  pound  preserved  orange  or  lemon,  chopped. 

Quarter  ounce  of  mace. 

Quarter  ounce  of  cinnamon ;  the  same  of  cloves 
and  nutmeg. 

Boil  five  hours,  and  serve  with  boiled  sauce,  as 
for  plum  pudding  No.  1. 

Plum  Pudding  No.  3. 

Scald  a  pound  of  light  bread  with  one  quart  of 
boiling  milk;  let  it  swell,  then  mash  it  fine  with  a 
wooden  spoon.  Add  to  this  eight  eggs,  half  a 
pound  of  "butter,  one  pound  of  raisins,  one  pound 
of  currants,  one  pound  of  citron,  one  pound  of 
preserved  plums  or  cherries.  To  be  boiled  three 
hours. 

To  be  served  with  either  of  the  foregoing  sauces. 

Rice  Pudding  No.  1. 

One  teacupful  of  rice  flour. 
One  ctozen  of  fresh  eggs. 
One  quart  of  milk. 


262  PUDDINGS. 

Beat  all  well  together,  and  boil  in  a  linen  bag, 
prepared  as  before  directed.  Two  hours  will  be 
sufficient.     Serve  with  hot  boiled  sauce. 

Rice  Pudding  No.  2. 

Beat  six  eggs  with  six  tablespoonfuls  of  sugar, 
then  add,  gradually,  two  teacupfuis  of  boiled  rice, 
and  a  spoonful  of  butter,  with  a  little  orange  or 
lemon  peel.     One  quart  of  milk  added  last. 

Pour  all  in  a  baking-dish,  and  when  baked  serve 
hot. 

Rice  Pudding  No.  3. 

Wash  and  pick  a  pint  of  rice,  put  it  in  soak  for 
an  hour;  stone  and  chop  a  cupful  of  raisins,  put 
the  rice,  mingled  with  the  chopped  raisins,  in  a 
boiling-cloth,  tying  it  so  as  to  leave  room  for  the 
rice  to  swell.  At  first  you  will  be  compelled  to 
guess  at  it,  the  second  time  you  will  know  how 
much  space  to  allow. 

Turn  your  pudding  out  on  a  dish  to  serve.  Eat 
with  cream  and  wine  sauce. 

Or,  you  may  boil  rice  and  milk  as  in  boiled  rice 
No.  3,  with  the  cup  of  chopped  raisins  in  it. 

Turn  it  out  from  a  form. 

Boiled  Indian  Pudding. 

One  and  a  half  quarts  of  sifted  Indian  meal,  with 
a  large  spoonful  of  butter  rubbed  into  it,  six  eggs, 
a  quart  of  milk,  and  a  teaspoonful  of  salt.  Beat 
all  well  together,  and  boil  in  a  scalded  and  floured 
bag,  as  before  mentioned,  three  hours. 


PUDDINGS.  263 

Boiled  molasses  or  white  sugar  and  lemon-juice 
will  serve  as  a  sauce. 

Plain  Boiled  Pudding. 

One  dozen  eggs. 

One  quart  milk. 

One  teacupful  of  flour. 

Beat  all  well  together;  tie  in  a  scalded  and 
floured  bag,  and  boil  as  directed  in  the  receipt  for 
plum  pudding,  except  that  two  hours  will  be  suf- 
ficient to  boil  it  in. 

Sauce. — Butter,  sugar,  wine,  and  nutmeg,  beaten 
well  together,  make  the  best  sauce  for  this  pud- 
ding. 

Plain  Baked  Pudding. 

One  quart  of  milk. 
Eight  eggs. 
A  pint  of  flour. 

A  teaspoonfal  of  butter,  and  a  little  salt. 
Beat  the  eggs  well,  alone,  and  then  gradually 
add  the  flour  and  milk. 

Sauce  as  for  plain  boiled  pudding. 

Preserve  Pudding. 

One  cup  of  flour. 
One  cup  of  butter. 
One  cup  of  milk. 
Two  cups  of  sugar. 
Four  eggs. 

One  cup  and  a  half  of  preserves  of  any  kind,  if 
you  choose  several  kinds. 
Sauce  as  above. 


264  PUDDINGS. 

Sunderland  Puchling. 

Six  eggs,  three  tablespoonfuls  of  flour,  one  pint 
of  milk,  warmed,  and  a  spoonful  of  butter  melted 
in  it;  a  little  salt.  Beat  all  well  together.  Bake 
in  a  quick  oven. 

Fosset  Pudding. 

Eight  eggs,  half  a  pound  of  sugar,  one  quart 
of  milk,  one  cup  of  flour;  leave  out  four  whites 
of  the  eggs.  While  the  pudding  is  baking,  beat 
the  four  whites  of  eggs  to  a  stiff  froth,  with  six 
spoonfuls  of  sugar  (white  sugar).  Pour  this  on 
the  pudding  when  done,  and  let  it  brown.  Eat  it 
with  butter. 

Henrietta  Pudding. 

Beat  six  eggs  very  light,  sift  into  them  a  pound 
of  loaf  sugar,  and  a  light  pound  of  flour;  add  a 
glass  of  brandy,  and  half  a  grated  nutmeg.  When 
well  beaten  together  add  a  pint  of  cream.  Pour  it 
into  a  deep  baking-dish  and  bake  it.  When  done, 
sift  sugar  over  it  to  serve.     Eat  it  with  butter. 

Baked  Indian  Pudding. 

Boil  a  quart  of  milk,  mix  in  it  two  gills  and  a 
half  of  corn  meal,  very  smoothly,  seven  eggs,  a  gill 
of  molasses,  and  a  small  piece  of  butter.  Bake  it 
two  hours. 

Apple  Pudding. 

To  three  pints  of  stewed  apples  (passed  through 
a  sieve),  half  pound  of  butter,  half  pound  of  sugar, 
the  yelks  of  ten  eggs,  and  half  a  cup  of  rich,  sweet 
cream.     To  be  baked  in  puff  paste. 


PUDDINGS.  265 

Tapioca  Pudding. 

Dissolve  a  teacupful  of  tapioca  in  a  quart  of 
water  overnight.  In  the  morning  take  it  out  of 
the  water,  and  boil  it  in  a  quart  of  milk,  with  two 
teacupfuls  of  sugar. 

Pare  and  core  eight  apples,  filling  the  opening 
with  a  lump  of  sugar  and  a  small  piece  of  cinna- 
mon; then  put  them  in  a  baking-dish,  and  pour 
the  tapioca  over  them.  Bake  them  brown.  Let 
them  get  cold  before  serving.  Eat  them  with, 
wine  or  milk,  as  you  like. 

Edgecombe  Pudding. 

Boil  two  tablespoonfuls  of  corn-starch  in  two 
cups  of  new  milk.  When  cold,  add  the  yelks  of 
six  eggs,  half  pound  of  sugar,  a  spoonful  of  butter, 
and  the  juice  and  grated  rind  of  a  fresh  lemon. 
Pour  it  in  puff  paste,  and  cover  it  with  icing. 
Bake  in  a  moderate  oven. 

Eve's  Pudding. 

Chop  six  large  apples  very  fine,  grate  six  ounces 
of  stale  bread,  add  six  ounces  of  brown  sugar,  six 
ounces  of  currants,  washed,  picked,  and  sprinkled 
with  flour.  Mix  all  well  together  with  six  ounces 
of  butter,  and  two  tablespoonfuls  of  flour  ;  beat 
six  eggs  very  light,  add  these  with  a  teaspoonful 
of  cinnamon  and  half  a  nutmeg,  grated.  Boil  for 
three  hours. 

To  be  eaten  with  cream  sauce. 
23 


266  PUDDINGS. 

Bread  Pudding. 

Half  pound  of  stale  bread,  soaked  in  milk  (one 
pint). 

Half  pound  of  sugar,  beaten  with  six  eggs. 

Quarter  pound  of  butter. 

Half  pound  of  raisins ;  mace  or  nutmeg. 

Boil  it  as  before  directed,  and  eat  it  with  butter, 
sugar,  and  wine,  well  creamed  together,  with  nut- 
meg or  lemon-peel. 

The  same  pudding  is  good  baked,  with  the  addi- 
tion of  a  cup  of  cream. 

Puff  Pudding. 

Six  eggs,  six  tablespoonfuls  of  flour,  one  quart 
of  milk,  two  teaspoonfuls  of  yeast-powder.  Bake 
quickly.     Sauce  as  above. 

Henderson  Pudding. 

Five  eggs. 

Two  cups  of  sugar. 

One  cup  and  a  half  of  butter. 

One  cup  of  cream. 

Two  cups  of  flour,  with  a  teaspoonful  of  soda. 

Beat  all  well  together,  and,  just  before  pouring 
into  the  pudding-bag,  add  two  teaspoonfuls  of 
cream  of  tartar,  or  three  of  strong  vinegar.  To 
be  eaten  with  cream  sauce. 

Cream  Sauce. — Three-fourths  of  a  pound  of  sugar, 
half  as  much  butter,  stirred  together  till  very  light, 
then  put  over  the  fire  and  melted,  with  a  glass  of 
Madeira  wine,  a  cup  of  cream,  and  a  few  drops 
of  essence  of  lemon. 


PUDDINGS.  267 

Confederate  Pudding. 

One  cup  of  Indian-meal  mush. 

One  cup  of  sugar,  and  one  of  cream. 

Four  eggs,  well  beaten. 

Three  ounces  of  butter. 

One  glass  of  wine,  with  cinnamon. 

All  to  be  well  beaten  together,  and  poured  into 
crusts,  which  have  been  covered  with  apple  jelly. 
Bake  in  a  moderate  oven. 

Croatan  Pudding. 

One  pound  of  boiled  small  hominy. 
Six  eggs. 

Six  spoonfuls  of  sugar. 
One  spoonful  of  butter. 

One-fourth  of  a  nutmeg,  and  a  glass  of  wine. 
Beat  all  well  together,  and  bake  in  plates  covered 
with  puff  paste. 

Sweet  Potato  Pudding. 

One  pound  of  boiled  and  mashed  potatoes. 

One  pound  of  butter. 

One  pound  of  sugar. 

Nine  eggs. 

Nutmeg,  cinnamon,  or  lemon. 

Stir  the  butter  into  the  potatoes  while  warm, 
then  add  the  sugar  and  yelks  of  the  eggs ;  beat 
the  whites  to  a  stiff  froth,  add,  them  with  the  wine 
and  spice.     Bake  in  puff  paste  as  above. 


268  PUDDINGS. 

Almond  Pudding. 

Half  pound  of  blanched  almonds,  pounded  with 
rose-water. 

One  pint  of  rich,  sweet  cream. 

Half  pound  of  fresh  butter. 

Half  pound  of  white  sugar. 

Two  large  Naples  biscuits,  grated,  and  the  yelks 
of  five  eggs. 

Mix,  and  beat  all  well  together,  and  bake  in 
puff  paste. 

Neapolitan  Pudding. 

Take  one  cup  of  mush,  and  while  hot  stir  into 
it  a  good  spoonful  of  butter  and  one  cup  of  sugar. 
Beat  four  eggs  very  lightly,  and  add  them,  with 
half  a  nutmeg,  and  the  rind  and  juice  of  a  lemon. 
Beat  all  well  together,  and  bake  in  puff  paste,  with 
a  layer  of  jelly  at  the  bottom  of  the  pudding. 

Sponge  Cake  Pudding. 

Make  a  sponge  cake  after  receipt  in  this  book, 
and  boil  in  a  tin  pudding-case. 

The  water  should  be  boiling  hard  when  the 
pudding  is  put  in,  and  should  boil  steadily  at  least 
two  hours.     The  boiler  should  be  well  covered. 

Turn  out  your  pudding  on  a  dish,  serve  it  hot, 
and  eat  with  a  rich,  boiled  sauce  of  sugar,  butter, 
wine,  lemon-peel  and  juice. 

Boiled  Molasses  Pudding- 

Gne  cup  of  butter. 
One  cup  of  molasses. 


PUDDINGS.  269 

One  cup  and  a  half  of  milk. 

Five  cups  of  flour. 

Spices  to  your  taste;  one  teaspoonful  of  soda, 
and  two  tablespoonfuls  of  sharp  vinegar,  or  the 
juice  of  a  lemon. 

Boil  it  five  hours  in  a  tin  mould.  Turn  it  out 
on  a  dish,  and  serve  with  boiled  sauce.  Eaisins  or 
currants  improve  this  pudding. 

Boiled  Cherry  Pudding. 

Rub  a  light  pound  of  butter  into  a  pound  of 
flour,  add  three-fourths  of  a  pound  of  preserved 
cherries,  and  three-fourths'  of  a  pound  of  chopped 
and  stoned  raisins ;  then  beat  six  eggs  very  light, 
and  mix  them  gradually. 

Put  this  pudding  in  a  form  or  cloth,  at  nine 
o'clock,  and  boil  it  till  two;  or  at  ten,  if  you  dine 
at  three. 

This  is  an  exceedingly  nice  pudding.  Sauce  as 
for  plum  pudding. 

Orange  Pudding. 

One  dozen  and  a  half  of  eggs  (six  whites  left 
out),  three-fourths  of  a  pound  of  butter,  creamed 
with  one  pound  of  powdered  white  sugar,  and  the 
grated  rind  of  four  oranges,  with  their  juice. 
Bake  in  puff  paste. 

Baked  Pudding  for  two. 

Three  eggs. 

Six  spoonfuls  of  flour. 

One  pint  of  milk. 

23* 


270  PUDDINGS. 

Bake  twenty  minutes,  and  eat  it  with  sauce  of* 
butter,  sugar,  wine,  and  nutmeg. 

Blackberry  Pudding. 

Cream  together  half  a  pound  of  butter  and  a 
pound  of  brown  sugar,  add  half  a  pound  of  flour, 
with  four  eggs,  beaten  till  very  light.  When  well 
compounded,  pour  the  batter  into  a  greased  bak- 
ing-dish, and  lay  a  quart  of  ripe  blackberries  lightly 
on  the  top.     Do  not  stir  them  in. 

Bake  this  pudding  as  you  would  a  pound  cake, 
and  serve  it  with  cream  sauce,  with  wine. 

Citron  Pudding. 

The  yelks  of  nine  eggs,  ten  ounces  of  white 
sugar,  six  ounces  of  butter,  and  two  tablespoonfuls 
of  Indian  meal  mush. 

Cut  your  citron  in  thin  slices,  lay  it  in  puff 
paste,  fill  up  your  baking-dish  or  plate  with  the 
pudding,  and  bake  in  a  moderate  oven. 

A  very  nice  and  cheap  Potato  Pudding. 

A  pound  of  grated  raw  sweet  potato. 
A  spoonful  of  butter. 
Two  spoonfuls  of  sugar. 
Two  eggs. 

A  cup  of  sweet  milk. 
A  little  nutmeg  or  cinnamon. 
Mix  all  well  together,  and  bake  in  an  earthen 
baking-dish.     Serve  hot. 


PUDDINGS.  271 

Alice's  Pudding. 

Plates  covered  with  puff  paste,  spread  with  jelly, 
and  then  filled  with  pound  cake  batter,  and  baked 
in  a  slow  oven  a  light  brown.  Sift  loaf-sugar  over 
them  before  serving. 

Jelly  Pudding. 

One  cup  of  sugar. 
One  cup  of  butter. 

One  cup  of  eggs  (measured),  and  well  beaten  to- 
gether. 

One  cup  of  jelly. 

To  be  baked  in  crusts  of  puff  paste. 

Dainty  Pudding. 

Dissolve  two  rolls  in  one  cup  of  sweet  milk,  add 
six  eggs,  well  beaten,  reserving  two  of  the  whites. 

One  cup  of  butter. 

One  cup  of  raisins. 

One  cup  of  currants. 

One  grated  lemon,  with  the  juice. 

After  being  baked,  make  an  icing  with  the  two 
reserved  whites  of  eggs  and  half  a  pound  of  loaf- 
sugar;  pour  it  on  the  pudding  while  hot,  and  re- 
turn it  to  the  oven  for  a  few  moments  before  serv- 
ing.    Cream  sauce. 

Lemon  Pudding. 

Grate  the  rinds  of  six  fresh  lemons  into  the  juice 
of  three ;  beat  the  yelks  of  sixteen  eggs  and  sixteen 
tablespoonfuls  of  sugar  together,  add  alike  quantity 
of  melted  butter,  and  four  crackers,  finely  pounded. 


272  PUDDINGS. 

Now  add  the  lemon-juice  and  peel,  and  beat  all 
well  together  till  very  light.  Cover  your  baking- 
dishes  with  puff  paste,  fill  them  with  the  pudding 
batter,  and  bake  in  a  moderate  oven. 

Pumpkin  Pudding. 

Grate  half  a  pound  of  pumpkin,  make  a  rich  cus- 
tard of  milk,  eggs,  and  sugar ;  add  the  grated 
pumpkin,  with  spices  to  your  taste.  Bake  in  puff 
paste.     A  little  butter  improves  it. 

A  rich  Ground  ftice  Pudding. 

Take  five  tablespoonfuls  of  ground  rice,  and  boil 
it  in  a  quart  of  new  milk,  with  a  grated  nutmeg 
and  a  little  cinnamon,  stirring  it  all  the  while. 
"When  it  is  done,  pour  it  in  a  pan,  and  stir  into  it  a 
quarter  of  a  pound  of  butter  and  half  a  pint  of 
cream.  When  it  is  cold,  add  the  yelks  of  eight 
eggs,  and  whites  of  four ;  then  add  half  a  pound 
of  clean  currants,  sprinkled  with  dry  flour,  and 
half  a  glass  of  rose-water ;  the  same  of  wine  and 
brandy. 

Bake  it  in  a  deep  dish,  or  boil  it.  Eat  it  with 
boiled  sauce  or  cream  sauce. 

Barbadoes  Bread  Pudding. 

Eight  eggs  and  eight  spoonfuls  of  sugar,  beaten 
well  together;  after  which  add,  gradually,  one 
quart  of  milk.  Pour  all  in  a  baking-dish,  then 
butter  three  thin  slices  of  bread,  with  the  crusts 
off,  lay  them  into  the  baking-pan  till  wet  through 
with  the  eggs  and  milk.     Turn  the  buttered  sides 


PUDDINGS.  273 

of  the  slices'up,  and  bake  in  a  quick  oven.     When 
firmly  set  in  the  pan  it  is  done.     Serve  hot. 

Apple  Pudding. 

Beat  one  spoonful  of  butter,  with  four  eggs,  and 
half  a  pound  of  grated  apple ;  add  to  this  half  a 
pound  of  sugar;  spice  and  lemon  to  your  taste. 
Bake  in  puff  paste,  as  lemon  pudding. 

Cocoanut  Pudding. 

One  grated  cocoanut. 

One  dozen  eggs,  well  beaten,  with  half  a  pound 
of  butter  and  a  pound  of  sugar. 

To  be  baked  in  puff  paste. 

Some  persons  leave  out  the  yelks  of  the  eggs. 
In  Barbadoes  the  whites  are  left  out,  and  the  cocoa- 
nut  pressed  in  a  dry  towel  till  all  the  oil  is  ex- 
tracted ;  butter  is  added  instead.     Best  way. 

Fig  Pudding. 

Three-fourths  of  a  pound  of  grated  bread,  half 
a  pound  of  figs,  six  ounces  of  sijet,  six  ounces  of 
sugar,  one  teacupful  of  milk,  a  little  nutmeg,  and 
other  spices. 

Figs  and  suet  to  be  chopped  fine.  Mix  the  bread 
and  suet  first,  then  the  figs  and  sugar,  and  then  one 
egg,  and  the  milk  last.     Boil  one  hour. 

To  be  eaten  with  sauce  made  of  sugar,  butter, 
wine,  and  spices,  or  lemon. 

Hague  Pudding. 

Juice  of  three  lemons,  the  rinds  grated  in  it. 
One  pound  of  sugar. 


274  PUDDINGS. 

Five  eggs. 

Quarter  pound  of  butter. 

Two  spoonfuls  of  rich  cream. 

Stir  these  ingredients  well,  and  simmer  them  in 
a  stewpan  until  thick  and  clear  as  honey.  Stir 
them  all  the  while.  When  cool,  put  them  in  puif 
paste,  and  bake  in  a  moderate  oven. 

Boiled  Lemon  Pudding. 

Half  pound  of  bread-crumbs. 
Half  pound  of  suet. 
Half  pound  of  sugar. 
Yelks  of  four  eggs,  whites  of  two. 
Grated  rinds  of  two  lemons  and  their  juice. 
Mix  thoroughly,  beat  well,  and  boil  one  hour 
and  a  half 

Sweet  Potato  Pudding  No.  2. 

One  pound  of  boiled  and  strained  potatoes,  three- 
fourths  of  a  pound  of  butter,  the  same  of  sugar,  six 
eggs,  one  nutmeg,  and  a  glass  of  wine  or  brandy. 
Bake  in  a  crust.  * 

Transparent  Pudding. 

The  yelks  of  eight  eggs,  half  a  pound  of  sugar, 
the  same  of  butter,  the  rinds  of  two  oranges,  and 
the  juice  of  one.     Bake  in  a  rich,  puff  paste. 

•  Raleigh  Pudding. 

Ten  eggs,  thirteen  spoonfuls  of  sugar,  five  of 
flour,  three-fourths  of  a  pound  of  butter.  Bake  in 
a  deep  dish,  and  serve  hot. 


PUDDINGS.  275 

Irish  Potato  Pudding. 

Eight  eggs,  well  beaten,  one  pound  of  sugar, 
half  a  pound  of  butter,  and  three-fourths  of  a 
pound  of  mashed  and  strained  potatoes,  lemon- 
peel  and  juice,  with  a  glass  of  white  wine. 

Mock  Cocoanut  Pudding. 

Made  as  lemon  pudding,  with  four  spoonfuls 
of  sifted  Indian  meal  in  place  of  the  four  pounded 
crackers. 

Most  persons  mistake  this  pudding  for  real  cocoa- 
nut  pudding. 

Suet  Pudding. 

Rub  half  a  pound  of  chopped  suet  into  one  quart 
of  sifted  flour;  add  to  these  one  quart  of  sweet 
milk,  and  eight  eggs,  well  beaten,  with  a  little  salt. 
Boil  your  pudding,  either  in  a  form  or  a  floured 
cloth,  four  hours. 

Any  of  the  sauces  of  this  book  suit  it. 

Corn-starch  Pudding. 

Boil  a  quart  of  milk,  and  thicken  it  with  three 
tablespoonfuls  of  corn-starch,  then  remove  the  mix- 
ture to  a  bowl,  and  beat  into  it  four  eggs,  two 
cups  of  sugar,  and  one  of  butter.  Beat  all  well 
together,  and  bake  your  puddings  in  plates,  covered 
with  puff  paste.  Flavor  with  lemon-peel  or  nut- 
meg. 


276  VARIOUS  DISHES  FOR  DESSERT. 

Frumenty — an  Old  English  Dish. 

Scald  a  half  gallon  of  new  wheat,  rub  off' the  busks 
or  bran,  and  boil  it  in  water  till  perfectly  tender; 
boil  down  nearly  all  the  moisture,  then  add  a  half 
gallon  of  new  milk;  let  it  boil  again,  and,  while 
boiling,  add  half  a  dozen  eggs,  well  beaten,  with  a 
pound  of  white  sugar,  and  a  few  sticks  of  cinnamon. 
When  sufficiently  done,  take  out  the  cinnamon. 
This  is  a  dish  very  much  enjoyed  at  harvesting. 


Pancakes. 

One  quart  of  milk. 

One  quart  of  flour  (slight). 

Four  eggs. 

Half  a  teaspoonful  of  salt. 

Mix  as  fritters.  Grease  a  frying-pan,  pour  in 
sufficient  batter  to  make  the  cakes  as  laro-e  in  cir- 
cumference  as  a  breakfast  plate.  When  done,  do 
not  turn  them,  but  roll  them  up  as  you  would  a 
sheet  of  paper.  Send  them  to  the  table  hot,  with 
syrup,  or  sauce  of  any  kind  you  fancy. 

Apple  Dumplings. 

Pare  and  core  a  dozen  good-sized  apples ;  make 
a  paste  of  one  quart  and  a  half  of  flour,  with  milk 
and  a  good  spoonful  of  butter  or  sweet  lard  ;  work 
the  paste  smooth,  till  free  from  flour,  then  inclose 
each  apple  in  a  thin  crust,  smoothly,  and  without 
seams  or  openings;  roll  them  in  flour,  inclose  them 
also  in  a  square  cloth,  pinned  securely  over  each 


VARIOUS  DISHES  FOR   DESSERT.  211 

dumpling,  and  throw  them  in  boiling  water  for  a 
couple  of  hours.  When  done,  take  them  from  the 
cloths,  and  send  them  to  table  hot.  To  be  eaten 
with  butter  and  sugar,  or  some  sweet  sauce. 

Peach,  cherry,  or  blackberry  dumplings  are  made 
in  this  way. 

Apple,  Peach,  or  Berry  Turnovers. 

Make  a  crust  as  for  apple  dumplings ;  roll  it  out 
in  an  oblong  form,  quite  thin ;  slice  your  apples  or 
peaches,  or  wash  and  pick  your  berries,  cover  the 
crust  with  them,  then  roll  up  the  paste,  press  down 
well  all  the  edges,  so  as  to  prevent  the  escape  of 
the  fruit;  roll  up  the  turnover  in  a  boiling-cloth, 
taking  care  to  pin  it  up  securely,  and  throw  it  in 
boiling  water  for  a  couple  of  hours  or  more. 

Eaten  as  apple  dumplings. 

Fritters. 

One  quart  of  flour. 

One  quart  of  milk. 

Four  eggs. 

Half  a  teaspoonful  of  salt. 

Mix  in  the  flour,  a  little  milk  at  a  time  till  the 
whole  is  in,  then  add  the  yelks  of  the  eggs,  and 
the  whites  when  beaten  to  a  stiff  froth. 

Drop  a  spoonful  at  a  time  in  boiling  lard,  and 
fry  the  fritters  to  a  light-brown  color. 

To  be  eaten  with  wine  and  sugar,  syrup,  or  any 
of  the  sweet  sauces  to  be  found  in  this  book. 

24 


2V8  VARIOUS  DISHES  FOR  DESSERT. 

Apple  Fritters 

Are  made  in  the  same  way,  with  four  or  five  applea 
grated  or  sliced  in  the  batter. 

Bell  Fritters. 

Boil  one  quart  of  water,  and  stir  in  while  it  is 
boiling  one  quart  of  flour,  then  break  in  a  dozen 
fresh  eggs,  one  at  a  time,  stirring  all  the  while 
briskly ;  when  well  mixed,  drop  by  spoonfuls  in 
boiling  lard.  Take  care  there  should  be  sufficient 
lard  to  prevent  the  fritter  from  touching  the  bot- 
tom of  the  pan.  Sift  powdered  white  sugar  over 
them,  and  eat  them  with  rich,  boiled  sauce,  or 
whipped  cream  and  sugar. 


Cheese  Cakes. 

Boil  two  quarts  of  new  milk,  and,  while  boiling, 
add  half  a  cup  of  buttermilk,  which  will  cause  the 
curd  to  separate  from  the  whey ;  squeeze  the  curd 
in  a  clean  napkin,  then  weigh  it,  and  add  to  it 
its  weight  in  sugar  and  half  its  weight  in  butter; 
then  beat  six  eggs  till  very  light,  stir  them  well  in 
the  curds,  with  the  juice  and  grated  rind  of  a 
lemon  or  orange.  Some  prefer  a  little  pounded 
mace. 

Floating  Island  No.  1. 

One  quart  of  milk  and  the  yelks  of  eight  eggs 
made  into  a  custard,  then  whip  the  whites  to  a 
stiff  froth,  and  pour  it  on  the  top  of,  a  pan  of  boil- 
ing water ;  cover  it,  let  it  stand  a  few  moments  to 
cook,  then   lift  it  off  carefully  with  a  perforated 


VARIOUS  DISHES  FOR  DESSERT.  £79 

skimmer,  and  put  it  on  the  custard  in  spoonfuls. 
They  should  form  a  circle  of  islands  around  the 
dish,  besides  several  in  the  center.  It  should  be 
a  spacious  glass  dish. 

Floating  Island  No.  2. 

Whip  the  whites  of  a  dozen  eggs  to  a  stiff  froth, 
and  gradually  add  to  them,  spoonful  by  spoonful,  a 
tumbler  of  jelly,  made  of  any  kind  of  fruit.  Have 
ready  a  glass  dish  of  rich  milk  or  cream,  lay  the 
whipped  eggs  and  jelly  on  the  surface  by  spoon- 
fuls.    Do  not  let  them  touch  one  another. 

Rice  Blanc-mange. 

Wash  and  well  soak  a  pint  of  best  white  rice, 
and  boil  it  in  three  pints  of  pure  water  till  every 
grain  is  dissolved,  and  the  water  displaced  by  a 
thick  paste  of  the  rice;  then  add  to  it  a  cup  of 
sugar,  the  rind  of  a  lemon,  grated,  with  a  little 
cinnamon,  and  a  cup  of  rich  cream,  beat  to  a  stiff 
froth  :  then  pour  your  blanc-mange  in  moulds,  turn 
them  out  on  glass  dishes,  and  eat  them  with  pre- 
serves or  custard. 

Strawberry  or  raspberry  juice  or  jelly,  mingled 
with  this  preparation  of  rice,  looks  well  in  moulds 
or  forms. 

Boiled  Custard. 

Set  a  quart  of  milk  on  the  fire  to  boil,  then 
break  eight  eggs  into  a  bowl,  .with  eight  spoonfuls 
of  sugar,  which  beat  together  till  very  light.  As 
soon  as  the  milk  boils,  pour  it  on  the  eggs,  and 


280  VARIOUS  DISHES  FOR   DESSERT. 

stir  it  well;  then  wash  out  the  stewpan  clean  in 
which  the  milk  was  boiled,  and  return  the  custard, 
set  it  over  the  fire  again  to  boil,  slightly  stirring 
it  all  the  while. 

There  is  commonly  a  little  curdled  milk  in  the 
bottom  of  the  stewpan  after  boiling,  and  if  the  eggs 
are  poured  into  it,  without  washing  out  the  stew- 
pan, the  custard  will  be  spoiled. 

Rock  Custard. 

Make  this  custard  as  above,  leaving  out  the 
whites  of  the  eggs.  Pour  your  custard  when  clone 
in  a  china  dish,  and  having  whipped  the  whites  of 
the  eggs  to  a  stiff  froth,  fill  it  up  as  high  as  possi- 
ble on  the  custard  ;  set  it  in  the  oven,  and  brown 
it  slightly. 

This  is  a  beautiful  dish,  and  much  improved  by 
grating  in  the  whipped  whites  of  the  eggs  the  rind 

of  a  fresh,  green  lemon. 

♦ 

Baked  Custard. 

Boil  a  quart  of  new  milk,  with  a  couple  of  bitter 
almonds  or  a  stick  of  cinnamon.  Let  it  cool,  aud 
beat  into  it  six  eggs,  with  six  spoonfuls  of  sugar ; 
fill  your  cups,  and  set  them  in  a  pan  of  hot  water 
in  the  oven  to  bake.   Take  them  out  as  soon  as  firm. 

Rice  Flummery. 

Thicken  milk  with  rice  flour,  after  having  boiled 
in  it  a  few  sticks  of  cinnamon.  Sweeten  to  your 
taste.  You  may  turn  it  out  from  a  mould,  if  you 
like. 


VARIOUS  DISHES  FOR  DESSERT.  9,81 

Farina  Blanc-mange. 

Boil  in  a  quart  of  rich,  sweet  milk  a  handful  of 
bitter  almonds  or  a  bunch  of  peach  leaves.  After 
the  milk  has  boiled,  take  out  the  leaves  or  almonds, 
and  add  three  large  spoonfuls  of  loaf-sugar,  and, 
gradually,  half  a  pint  of  farina,  wet  with  a  cup  of 
cold  water  or  milk,  stirring  it  all  the  while.  When 
sufficiently  done,  wet  your  moulds  with  cold  water, 
and  turn  the  blanc-mange  into  them.  Do  not  turn 
them  out  of  the  moulds  till  about  to  serve  them. 

Mould  Custard. 

Boil  as  for  boiled  custard,  and,  while  boiling  the 
second  time,  add  an  ounce  of  gelatine  dissolved  in  a 
cup  of  milk,  with  a  cup  of  rich  cream,  sweetened; 
then  pour  your  custard  into  moulds.  Flavor  with 
lemon  or  vanilla. 


84* 


282  VARIOUS  DISHES  FOR  DESSERT. 


ICE  CREAMS. 

Vanilla  Ice  Cream  No.  1. 

Boil  three-fourths  of  a  pound  of  loaf-sugar  in  a 
teacupful  of  water,  and  half  of  a  vanilla  bean,  till  it 
becomes  a  thick  syrup.  When  it  is  cold,  add  half 
a  gallon  of  rich,  sweet  cream ;  whip  it  to  a  stiff 
syllabub,  and  freeze  it  in  the  usual  way.  Strain 
the  syrup  before  adding  the  cream. 

Vanilla  Ice  Cream  No.  2 

Is  made  with  half  a  gallon  of  sweet,  rich  cream, 
a  spoonful  of  vanilla  essence  or  extract,  and  three- 
fourths  of  a  pound  of  loaf-sugar.     Freeze  it. 

Lemon  Ice  Cream  No.  1. 

One  quart  of  milk  and  one  quart  of  rich  cream. 

Three- fourths  of  a  pound  of  loaf-sugar. 

Two  lemons. 

Two  teaspoonfuls  of  arrowroot. 

Wet  the  arrowroot  with  a  little  cold  milk  taken 
from  the  quart,  and  while  the  latter  is  boiling  stir 
it  in  carefully ;  stirring  all  the  while  till  done. 

When  cold,  add  the  cream  and  sugar,  put  it  in 
your  freezer,  and  when  nearly  frozen  add  the 
lemon-juice  and  grated  peel,  which  have  been 
steeping  together. 

Some  persons  add  two  eggs  while  the  milk  is 
boiling. 


.  VARIOUS  DISHES  FOR   DESSERT.  283 

Lemon  Ice  Cream  No.  2. 

Boil  three-fourths  of  a  pound  of  loaf-sugar  in  a 
quart  of  milk ;  while  the  milk  is  boiling,  wet  up  two 
teaspoonfuls  of  arrowroot  with  a  little  cold  milk, 
and  stir  it  in  gradually  to  that  which  is  boiling. 
When  the  mixture  is  cold,  add  the  grated  peel  of 
two  lemons,  with  their  juice,  and  a  pint  of  rich 
cream.     Freeze  as  usual. 

Peach  Cream. 

Take  fine  ripe,  luscious,  soft  peaches,  pare  them, 
and  chop  thern  up  fine,  then  sprinkle  them  with 
pounded  white  sugar,  to  your  taste ;  add  to  them 
an  equal  quantity  of  rich,  sweet  cream,  or  milk 
and  freeze  them. 

Raspberry  Cream. 

Make  a  rich  boiled  custard,  and  when  it  is  cold 
add  half  the  quantity  of  rich,  sweet  cream ;  mash 
the  raspberries  fine,  with  loaf  sugar,  add  them  to 
the  custard  and  cream,  and  freeze  it.  Turned  out 
in  a  form  it  is  very  handsome,  and  to  the  taste 
delicious. 

Strawberry  Cream 

May  be  made  as  above,  or  with  rich  cream  alone, 
with  sugar  to  your  taste. 

Chocolate   Cream. 

A  quarter  of  a  pound  of  scraped  chocolate  to  a 
quart  of  milk ;  boil  it,  stirring  all  the  while  till 
well  mixed  and  dissolved;  add  six  eggs  and  six 
spoonfuls  of  loaf-sugar,  beaten  well  together.  Stir 
it  hard  while  it  comes  to   the   boiling-point,  and 


284  VARIOUS  DISHES  FOR    DESSERT. 

then  set  it  aside  to  get  cold.     Freeze  it.     A  little 
vanilla  essence  improves  it. 

Almond  Cream. 

Take  a  pound  of  almonds  in  the  shell,  crack  and 
blanch  them ;  pound  them  in  a  mortar  with  half 
a  dozen  bitter  almonds.  Mix  them  with  a  quart 
of  sweet  cream,  and  freeze  it. 


Newbern  Syllabub. 

Pour  a  tumblerful  of  Madeira  wine  into  a  large 
bowl  with  the  same  quantity  of  loaf-sugar.  Let  the 
sugar  dissolve,  then  add  a  quart  of  rich  cream,  then 
with  a  bunch  of  rods  or  an  egg-beater  whip  the 
cream  till  so  stiff  that,  on  holding  a  spoonful  up- 
sidedown  in  the  air,  the  cream  will  not  drop.  Now 
add  the  juice  and  grated  rind  of  a  lemon,  beat  the 
cream  somewhat  longer,  and  fill  your  glasses  high. 

Moonshine  Syllabub. 

Mix  together  the  above-mentioned  ingredients, 
and  whip  them  with  a  bunch  of  rods  ;  as  the  froth 
rises  fill  your  glasses  high. 

In  this  way  you  will  fill  many  more  glasses  than 
with  the  Newbern  syllabub;  but  there  will  be  little 
more  than  moonshine. 

This  preparation  is  for  show. 

Eggnog. 

Beat  together  till  very  light  the  yelks  of  six  eggs 
and  six  spoonfuls  of  loaf-sugar;  whip  the  whites 


VARIOUS  DISHES  FOR   DESSERT.  285 

of  the  eggs  very  light,  and  add  gradually  a  tumbler- 
ful of  rich  cream,  then  pour  them  gradually,  into 
the  yelks  and  sugar;  add  last  of  all  a  wineglassful 

of  brandy. 

Custis  Charlotte-Russe. 

One  pint  of  rich,  sweet  cream. 

One  teacupful  of  powdered  loaf-sugar. 

One  tablespoonful  of  vanilla  extract. 

Three-fourths  of  an  ounce  of  isinglass,  dissolved 
in  a  gill  of  hot  milk. 

Mix  all  these  together  when  the  milk  is  cold. 

Line  a  deep  dish  with  lady-fingers  or  sponge 
cake,  and  when  the  cream  is  partially  congealed 
pour  it  into  the  mould. 

If  the  weather  is  warm,  set  it  on  ice  till  required 
for  use,  when  turn  it  out  on  a  plate  and  sift  pow- 
dered white  sugar  over  it. 

Lady  Raleigh's  Charlotte-Russe. 

One  pint  of  stiff  calf's  feet  jelly,  cleared,  and 
sweetened  with  half  a  pound  of  loaf-sugar. 

One  pint  of  rich,  sweet  cream,  whipped  to  a 
stiff  froth,  with  the  grated  rind  and  juice  of  two 
lemons. 

Mix  the  jelly  and  cream  while  the  jelly  is  in  a 
tepid  state  of  temperature,  and  pour  the  whole  into 
two  moulds. 

Eat  the  Charlotte  -russe  with  sweetmeats  or 
orange  marmalade. 

Charlotte-Russe. 

The  whites  of  four  eggs,  beaten  to  a  stiff  froth, 
and  three  tablespoonfuls  of  powdered  white  sugar 


286  VARIOUS  DISHES  FOR   DESSERT. 

stirred  into  half  a  pint  of  cream.  Dissolve  one- 
third  of  a  paper  of  Cox's  gelatine  in  a  teacup  of 
milk,  when  lukewarm  add  to  the  above,  and  leave 
to  cool. 

Line  a  bowl  with  pieces  of  sponge  cake,  and 
pour  the  above  mixture  in  it;  when  congealed,  put 
a  plate  over  the  bowl  and  turn  out  the  mould. 
Flavor  with  any  extract. 

Blanc-mange  No.  1. 

Dissolve  an  ounce  of  isinglass  in  a  quart  of  new 
milk;  pound  two  ounces  of  blanched  almonds  in  a 
marble  mortar,  with  a  little  rose-water,  to  a  smooth 
paste,  add  them  to  the  milk  while  warm,  and  pour 
the  whole  into  moulds.  When  congealed,  turn  them 
out  on  plates  or  glass  dishes. 

Blanc-mange  No.  2. 

The  best  and  nicest  blanc-mange  is  made  of  calf  s 
feet  jelly.  Thus,  clean  the -feet  thoroughly,  lay 
them  in  water,  with  a  little  weak  lye,  twenty-four 
hours,  then  for  a  night  in  clear  water ;  after  which 
parboil  them,  take  them  out  of  the  pot,  scrape  and 
pick  them  over,  then  put  them  in  clean  water  in  a 
clean  porcelain  kettle,  and  boil  them  to  rags.  Take 
them  Out  and  strain  the  water,  then  let  it  stand  to 
get  cold;  skim  off' the  grease  perfectly.  The  stock 
prepared  in  this  way  will  be  very  nice.  Cut  it  off' 
from  the  sediment,  about  a  quart,  and  melt  it, 
then  add  to  it  a  pint  of  rich  cream,  six  ounces  of 
loaf-sugar,  a  teaspoonful  of  vanilla  extract,  and  a 
handful  of  bitter  almonds,  beat  to  a  paste.  Pour 
it  in  moulds. 


VARIOUS  DISHES  FOR  DESSERT.  287 

Eve's  Delight. 

Pare  a  dozen  fine,  smooth  pippins,  and  cut  them 
crosswise,  in  slices  half  an  inch  thick;  spread  them 
in  a  wide  dish  for  an  hour  to  dry,  then  make  a  rich 
syrup  of  loaf-sugar,  lay  in  it  half  the  slices  of 
apples,  and  let  them  simmer  slowly  for  fifteen 
minutes,  then  take  them  out  and  spread  them  in 
another  dish  to  get  cold,  while  the  other  half  of 
the  apples  is  preserving.  Take  these  out  also  in 
fifteen  minutes,  and  place  the  first  half  of  the  apples 
in  the  syrup  again.  Take  care  the  slices  are  not 
broken  by  rapid  boiling.  As  soon  as  they  appear 
clear  and  clone,  take  them  out,  lay  in  the  other 
half  again  till  done  and  clear,  then  take  them  out 
and  lay  the  whole  carefully  in  a  deep  glass  dish. 
Now  add  the  grated  rind  of  two  fresh  oranges  to 
the  syrup,  and  the  juicy  pulp  of  the  oranges,  care- 
fully scraped  out  of  the  skins  with  a  fruit-knife,  as 
for  orange  marmalade.  Allow  the  syrup  again  to 
simmer  a  little,  and  pour  the  whole  over  the  apples 
in  the  glass  dish.  When  the  preserve  is  perfectly 
cold,  pile  up  high  on  it  a  syllabub  of  rich  cream, 
flavored  with  the  rind  of  an  orange  and  its  juice. 

Cranberries. 

Pick  and  wash  your  cranberries,  and  to  every 
pound  allow  three-fourths  of  a  pound  of  sugar. 
Stew  them  till  thick  and  clear,  then  turn  them  out 
in  a  mould. 

Or,  make  a  syrup  of  a  pound  of  sugar,  and  pre- 
serve them  whole. 


288  CANDIES. 


CANDIES. 

Sugar  Candy. 

"Wet  up  two  pounds  of  sugar  with  a  half  pint  of 
cold  water  and  the  juice  of  a  lemon  or  four  table- 
spoonfuls  of  sharp  vinegar;  let  it  boil  till  on  dipping 
your  finger  in  cold  water  and  then  in  the  candy  it 
will  form  on  the  finger  a  candy  that  will  crack 
when  you  bite  it.  Then  it  is  ready  to  pulk  Do 
not  stir  it,  or  it  will  turn  to  sugar.  Pour  it  out  on 
a  greased  dish,  and  when  you  can  bear  your  hand 
on  it,  take  it  up  and  pull  it  with  both  hands,  or 
rather  with  the  tips  Of  your  fingers.  Draw  it  out 
in  small  strings,  and  endeavor  not  to  crush  them 
together  more  than  you  can  avoid.  This  will 
make  your  candy  light,  porous,  and  brittle.  When 
it  has  become  sufficiently  white,  draw  it  out  to  the 
size  you  wish  on  a  clean  table,  and  cut  it  in  lengths 
to  suit  yourself.  If  you  wish  clear  candy,  as  soon 
as  it  is  sufficiently  boiled  pour  it  into  a  greased 
dish,  and  let  it  cool,  then  cut  it  in  strips,  or  into 
any  shape  you  fancy. 

Almond,  Ground-pea,  or  Cocoanut  Candy. 

Boil  as  in  the  above  receipt,  and  after  filling 
evenly  a  greased  dish  with  blanched  almonds, 
shelled,  ground-peas,  or  grated  cocoanut,  pour  the 
candy  over  them ;  let  it  get  cold,  and  cut  it  in 
strips  or  squares. 


CANDIES.  289 

Another  and  a  favorite  kind  of  Candy. 
"Wet  up  the  sugar  with  sweet  cream  instead  of 
water,  stir  it  till  it  returns  to  sugar,  and.  then  pour 
it  on  the  dish  of  prepared  nuts. 

A  Candied  Tree. 

A  beautiful  ornament  for  a  supper-table,  as  well 
as  a  delicious  refreshment. 

Blanch  two  pounds  of  sweet  almonds,  and  get  a 
bunch  of  quills,  cut  off  the  clear  part,  say  about 
four  inches  long,  split  them  down  into  four  or  five 
strips,  not  quite  to  the  opposite  end ;  then  stick  an 
almond  on  each  strip,  and  lay  them  by  till  wanted. 
Then  boil  live  pounds  of  white  sugar  to  the  crack, 
with  the  juice  of  three  lemons  or  four  spoonfuls 
of  sharp  vinegar;  pour  half  of  it  into  a  greased 
dish,  and  when  cool  enough*  pull  it.  Leave  the 
other  half  in  the  kettle,  near  the  fire,  to  prevent  it 
from  getting  cold.  Having  pulled  the  first  half 
till  quite  white,  divide  it  into  five  parts,  and  pull 
each  piece  out  to  the  length  of  at  least  half  a  yard, 
then  twist  the  ends  together  a  third  of  the  length 
to  form  the  trunk  of  the  tree,  and  having  placed 
one  of  the  branches  straight  up,  in  a  perpendicular 
position,  bend  the  four  others  outward,  in  a  natural 
curve.  At  the  base  of  the  tree  wind  a  piece  of 
clear  candy  around  so  as  to  form  a  stand  or  pe- 
destal. Place  the  tree  on  a  table,  and  now  take  a 
piece  of  the  warm  candy,  about  the  size  of  a  small 
walnut,  roll  it  in  your  hands,  and  placing  one  finger 
on  it,  push  it  through  the  middle  of  the  ball,  and 
move  the  finger  about  so  as  to  form  a  cup  similar 

25 


290  CANDIES. 

to  a  convolvulus.  Now  take  one  piece  of  quill  on 
which  you  have  placed  the  almonds,  put  the  stem 
end  in  the  cup,  and  through  the  bottom  of  it,  so  as 
to  have  stamens  for  your  lily;  add  another  piece  of: 
candy  to  the  stem,  and  now  exercise  your  taste  or 
genius  in  forming  the  flowering  branches  of  your 
candy  tree;  no  further  directions  are  necessary. 
Leaves  also  may  be  formed  of  the  clear  candy. 

The  quivering  motion  of  the  almond  stamens 
in  the  flowers,  with  the  transparent  flowers  and 
leaves  in  the  candlelight,  have  a  fine  effect,  and 
the  branches  of  candy  and  almonds  make  a  de- 
licious treat. 

Silk,  Thread,  or  Spun  Sugar. 

Boil  your  candy  as  in  above  receipts,  to  the  de- 
gree when  it  will  crack,  then  draw  out  threads  with 
a  couple  of  forks,  and  place  them  in  any  form  you 
fancy  over  your  cakes  or  pyramids  of  fruit  or 
candies.     These  look  well  by  candle-  or  lamplight. 

Molasses  Candy. 

Boil  molasses  till  it  will  roll  up  between  your 
fingers  without  sticking,  then  to  be  treated  as  sugar 
candy. 

Horehound  Candy. 

Boil  a  handful  of  horehound  in  a  half  pint  of 
water,  then  take  out  the  herb,  strain  the  water, 
and  wet  up  your  sugar  with  it  and  the  juice  of  a 
lemon  or  a  little  vinegar. 

For  an  obstinate  cold  a  little  cherry  bark  is  good 
added  to  the  above  decoction,  and  a  little  pare- 
goric and  gum-arabic  to  the  candy. 


PRESERVING  FRUITS.  291 


PKESERVING  PEUITS. 

Make  choice'of  the  most  perfect  fruits  for  pre- 
serving. Let  them  be  fair,  unblemished,  and  free 
from  specks  of  decay.  These  will  discolor  your 
syrup,  give  it  a  bad  taste,  and  produce  fermenta- 
tion. Let  your  fruit  be  ripe,  but  not  on  the  de- 
cline of  its  perfection ;  let  it  rather  be  approaching 
this  desirable  condition. 

There  is  no  economy  in  using  cheap  or  inferior 
sugar  for  preserving.  The  best  clarified  will  do 
for  cherries,  plums,  blackberries,  and  the  like,  in- 
tended for  tarts  or  pies ;  but  these  should  be  well 
boiled,  skimmed,  and  sunned.  They  should,  too, 
be  thoroughly  done,  till  their*  syrup  is  very  thick. 
Such  may  be  kept  in  stone  jars  in  almost  any  quan- 
tity, with  pound  for  pound  of  sugar;  but  for  all 
other  preserves,  glass  tumblers  or  small  glass  jars 
are  best.  Sunning  is  very  beneficial  to  preserves 
of  all  kinds. 

The  best  double  refined  loaf-sugar  (or  crushed) 
is  indispensable  for  all  fine  preserves,  and  even 
these  should  be  clarified  with  egg  or  isinglass. 

Preserves  of  every  kind  should  be  done  slowly. 
Rapid  boiling  injures  the  form,  and  toughens  and 
shrivels  the  skins  of  plums,  cherries,  and  grapes, 
breaking  such  fruits  as  have  been  peeled,  and  often 
discoloring  them  aud  their  syrup. 

JSTor  should  jonr  fruit  be  crowded  in  the  pre- 
serving-kettle.    This  also  spoils  the  form.     Rather 


292  PRESERVING  FRUITS. 

put  in  a  few  at  a  time,  allow  them  to  simmer 
slowly  for  ten  or  fifteen  minutes,  then  taking  them 
out  carefully,  one  by  one,  with  a  silver  spoon  or 
perforated  skimmer,  lay  them  on  dishes  to  cool 
while  another  portion  of  your  fruit  is  preserving. 
Take  these  out  in  like  manner  in  another  dish, 
and  so  on  till  the  whole  quantity  has  been  sim- 
mered ;  then  begin  at  the  first  dish,  and  repeat  the 
process  till  all  your  preserves  become  transparent : 
then  remove  them  to  the  glass  jars  or  tumblers 
designed  for  them.  Boil  your  syrup  till  thick  and 
clear,  wait  till  it  becomes  nearly  cool,  and  then 
pour  it  over  the  fruit.  Close  your  jars  well,  either 
with  good  corks,  papered  at  the  bottom,  or  thick 
white  paper.  Set  your  preserves  away  in  a  cool, 
dry  place.  Examine  them  frequently,  and  if  at  all 
inclined  to  ferment  boil  them  again,  first  adding 
a  few  spoonfuls  of  pounded  white  sugar  to  the 
syrup.     Let  them  boil  very  gently. 

Set  your  jars  in  the  sun  for  two  or  three  weeks 
after  your  preserving  is  done,  and  there  will  be 
no  danger  of  fermentation. 

Preserves  should  be  carefully  skimmed  while 
doing.  The  skimmings  need  not  be  lost,  as  they 
will  add  very  much  to  the  strength  of  your  vinegar. 

All  the  larger  fruits  should  be  pared.  The  par- 
ing should  be  narrow  and  thin. 

~No  preserve  will  keep  well  with  less  than  pound 
for  pound  of  fruit  and  sugar. 

Marmalades,  jams,  and  jellies  should  be  covered 
with  a  nicely-fitting  paper  in  each  jar,  or  tumbler 
saturated  with  brandy,  and  laid  in  so  as  to  lie  on  the 


PRESERVING  FRUITS.  293 

surface  of  the  preserve.  Besides  this,  the  tumbler 
or  jar  should  be  covered  with  thick  paper,  and 
pasted  down  sq  as  to  exclude  the  air  and  insects. 

Syrup  for  Preserves  or  Drinks. 

Six  pounds  of  best  loaf-sugar. 

One  pint  and  a  half  of  water. 

One-fourth  of  an  ounce  of  isinglass  or  whites 
of  three  eggs. 

Dissolve  the  sugar  in  the  water,  thoroughly,  and 
then  simmer  it  slowly.  Skim  it  well  while  sim- 
mering till  very  thick  and  clear.  Keep  it  in  glass 
jars,  well  covered,  in  a  cool,  dry  place. 

If  it  is  for  drinks,  such  as  punch  or  soda-water, 
you  may  flavor  it  with  lemon,  ginger,  or  anything 
else  you  fancy. 

Preserved  Pineapples. 

Pare,  slice,  and  weigh  your  pines,  and  to  every 
pound  allow  the  same  weight  of  best  loaf-sugar. 
Put  the  sliced  pines  into  a  deep  china  dish,  with 
intermediate  layers  of  sugar.  Do  this  at  night, 
and  in  the  morning  pour  off  all  the  syrup  into  your 
preserving-kettle,  let  it  simmer  till  quite  thick  and 
clear,  then  pour  it  boiling  hot  over  the  pineapples. 
Set  it  away  till  quite  cold,  and  then  transfer  the 
preserves  tofglass  jars.  Cover  them  well,  as  in 
general  directions,  and  keep  them  cool  and  dry. 

Syrup  to  be  clarified  with  egg  or  isinglass. 

Peaches  and  Apricots. 

Choose  the  finest  you  can  get;  pare  and  stone 
them,  cut  them  in  half,  weigh  them,  and  allow  an 
25* 


294  PRESERVING  FRUITS. 

equal  quantity  of  sugar.  Put  your  fruit  and  sugar 
into  deep  china  dishes  in  alternate  layers.  Do  this 
at  night;  in  the  morning  pour  all  the  juice  and 
sugar  into  your  preserving-kettle,  and  let  it  sim- 
mer. Clarify  it  as  usual,  skimming  it  well.  Put 
in  portions  of  your  fruit,  and  proceed  as  in  general 
directions. 

Pears,  Quinces,  and  Nectarines 

Are  preserved  in  the  same  way,  except  that  they 
should  be  first  simmered  till  tender  in  clear  water, 
and  with  this  water  the  sugar  should  be  moistened. 
Pears  and  quinces  are  usually  flavored  with 
lemon  or  spices,  as  most  preferred. 

To  take  the  Stones  out  of  whole  Peaches. 

Cut  a  slit  across  the  ends  of  the  peach,  then  insert 
a  narrow-bladed  penknife,  bear  against  the  stone, 
and  cut  the  fruit  loose  from  it  as  you  turn  the 
peach  in  your  hand;  then  proceed  in  the  same  way 
with  the  other  end.  When  you  have  gone  all 
around  the  peach-stone  with  the  knife,  press  the 
peach  in  a  transverse  direction  to  the  slit  across 
the  end  of  it,  and  with  a  stick  or  your  knife  push 
the  stone  out. 

Do  not  pare  the  peach  till  the  stone  is  out. 

Preserve  in  the  usual  way,  taking!?  care  not  to 
break  the  peaches. 

To  Preserve  Pineapple  whole. 

Take  a  fine  ripe,  sound  pineapple,  trim  off  the 
leaves  a  little,  place  it  in  a  kettle  of  warm,  clear 
water  over  the  fire,  let  the  water  boil  slowly  till 


PRESERVING    FRUITS.  295 

you  can  easily  pierce  the  pine  with  a  straw,  then 
take  it  out,  let  it  get  cold,  and  pare  it  nicely, 
leaving  on  the  smaller  huds  at  the  point.  Have 
ready  a  deep  preserving-kettle  or  pan,  whose  cir- 
cumference is  a  little  more  than  that  of  the  fruit  to 
be  preserved,  weigh  your  pine,  and  to  every  pound 
allow  a  pint  of  prepared  syrup,  or  sufficient  to 
cover  the  fruit  well  in  the  kettle ;  let  the  syrup  be- 
come warm,  then  put  in  your  pine,  cover  it,  and 
let  it  simmer  slowly  for  twenty  minutes ;  take  it 
from  the  fire,  let  it  become  cool,  and  transfer  it, 
with  the  syrup,  to  a  glass  jar. 

Green  Melon  Sweetmeat. 

Pare  and  slice  the  rinds  of  ripe  musk-  or  water- 
melons, and  throw  them  in  salt  and  water;  let 
them  remain  forty-eight  hours,  then  soak  them  a 
night  in  clear,  cold  water.  In  the  morning,  put 
them  in  the  preserving-kettle  over  a  dull  fire,  and 
cover  them  in  weak  alum-water;  let  them  steam 
awhile,  then  throw  them  into  cold  water  for  several 
hours.  Having  weighed  them,  with  equal  weight  of 
loaf-sugar,  make  a  rich  syrup,  highly  flavored  with 
the  juice  and  rinds  of  lemons  and  ginger.  In  the 
mean  time,  put  your  melons  into  your  preserving- 
kettle  again,  with  alternate  layers  of  vine  leaves, 
and  simmer  them  over  a  dull  fire  till  green  and 
tender.  Take  them  from  the  kettle,  and  immerse 
them  again  in  cold  water  for  a  short  time,  and  then 
simmer  them  gently  in  the  lemon  syrup  till  per- 
fectly transparent,  when  put  them  in  glass  jars, 
and  pour  the  syrup  over  them-     Cover  them  close. 


296  PRESERVING  FRUITS. 

Cherries. 

Choose  the  largest,  finest,  and  fairest,  ripe  cher- 
ries, remove  the  stones,  weigh  them,  and  give  them 
equal  weight  of  loaf  or  clarified  sugar.  Put  them 
in  your  preserving-kettle  with  the  sugar  and  the 
beaten  white  of  an  egg.  Simmer  slowly  for  twenty 
minutes,  skim  well,  then  take  out  your  cherries  with 
a  perforated  skimmer,  and  spread  them  On  dishes  to 
get  cold ;  then  let  your  sugar  boil  down  to  a  thick 
syrup,  put  your  cherries  back  into  it  for  a  few 
minutes,  and  then  seal  them  up  well  in  glass  jars. 

Dewberries,  Strawberries,  and  Raspberries. 

Pick  your  berries  early  in  the  morning,  weigh 
them,  then  spread  them  on  dishes,  sprinkle  them 
with  sugar  from  the  due  proportion  assigned  them 
(pound  for  pound).  When  the  juice  settles  from 
them  in  the  dishes,  pcur  it  off,  and  with  it  moisten 
the  remainder  of  their  sugar;  simmer  this  over  a 
slow  fire,  and,  while  simmering,  drop  in  a  portion 
of  the  berries ;  let  them  become  clear,  and  return 
them  to  the  dishes  to  cool  while  the  remainder 
takes  their  place  in  the  kettle.  When  all  are  clear, 
and  the  syrup  boiled  down  to  a  rich  consistency, 
pour  it  over  them,  and,  when  cool  enough,  transfer 
them  to  glass  jars. 

Preserved  Tomatoes. 

Take  ripe,  unblemished  plum  or  pear  tomatoes, 
scald  them,  and  remove  the  skins,  weigh  them,  and 
spread  them  on  shallow  dishes  till  cold  and  firm, 


PRESERVING  FRUITS.  297 

then  take  an  equal  weight  of  best  loaf-sugar,  and 
prepare  a  syrup  as  before  directed,  richly  flavored 
with  lemon  and  ginger.  While  your  syrup  is  sim- 
mering, drop  in  your  tomatoes,  one  by  one,  till 
the  surface  is  covered,  but  not  crowded;  simmer 
five  minutes;  take  your  tomatoes  out,  and  spread 
them  on  dishes  to  get  cold,  as  before  directed 
for  preserving  fruit.  Simmer  and  spread  to  cool 
another  portion  of  your  tomatoes  till  all  are  clear, 
and  the  syrup  quite  thick  and  rich,  when  remove 
the  tomatoes  to  glasses,  and  when  cold  cover  and 
seal  them  as  usual. 

Preserved  Apples. 

Pare,  core,  and  quarter  fine,  fair  pippins,  weigh 
them,  and  allow  an  equal  quantity  of  best  loaf- 
sugar.  Make  a  rich  syrup,  flavored  with  lemon  or 
cinnamon,  simmer  your  apples  in  the  syrup  till  you 
can  pierce  them  with  a  straw  or  till  clear.  Take 
care  not  to  simmer  them  till  they  break.  Cover 
them  with  the  syrup  in  glass  jars. 

Baked  Apples  with  Tapioca. 

Pare  six  large  pippins,  take  out  the  cores  with  a 
penknife,  and  fill  their  places  with  a  bit  of  cinna- 
mon or  fresh  lemon-peel.  Place  them  neatly  in  a 
baking-dish,  boil  a  tablespoonful  of  tapioca  in  a 
pint  of  water  till  dissolved,  sweeten  it  to  your  taste, 
pour  it  over  the  apples,  with  a  little  lemon-juice, 
and  bake  them  till  well  done.  To  be  eaten  cold, 
with  milk  or  cream. 


298  PRESERVING  FRUITS. 

Compote  of  Apple. 

Make  a  syrup  of  a  pound  of  white  sugar ;  while 
boiling,  pare  eight  small  pippins,  halve  them,  take 
out  the  cores,  and  throw  them  into  the  boiling 
syrup  ;  after  boiling  till  tender,  take  them  out,  and 
place  them  neatly  in  a  glass  dish ;  flavor  the  syrup 
with  lemon,  and  pour  it  over  the  apples. 

Plums,  peaches,  or  pears  may  be  prepared  thus. 

Common  Crab-apples  Preserved. 

Take  out  the  cores  and  seed  with  a  quill,  then 
scald  them,  and  take  off. the  skins;  simmer  them 
in  vine  leaves  and  alum-water  till  green  and  tender, 
then  throw  them  into  clear,  cold  water  to  soak  out 
the  alum.  "Weigh  them,  and  allow  to  each  pound 
a  pound  and  a  half  of  loaf-sugar.  Make  a  rich 
lemon  syrup  with  the  sugar,  and  while  simmering 
throw  in  the  crabs,  let  them  do  till  transparent, 
and  then  remove  them  to  glass  jars,  and  when  the 
syrup  is  of  a  rich,  thick  consistency,  pour  it  over 
them,  if  your  jars  are  warm.  Ginger  will  improve 
the  flavor. 

To  Preserve  Green  Ginger. 

Wash  and  pare  your  ginger,  then  simmer  it  in 
pure  water;  throw  out  this  water,  and  simmer  it 
in  a  second,  then  a  third.  By  this  time  the  ginger 
will  have  become  mild  in  taste  as  well  as  tender. 
Weigh  it,  and  allow  to  each  pound  a  pound  of  loaf- 
sugar.  Make  a  rich  syrup,  as  for  other  preserves, 
simmer  your  ginger  in  it  till  perfectly  clear,  and  it 
is  done. 


PRESERVING  FRUITS.  299 

Preserved  Plums. 

Stem,  wash,  and  weigh  your  plums.  They  should 
be  barely  ripe,  fair,  and  free  from  blemishes.  If 
you  prefer  it,  you  may  scald  them,  and  remove  the 
skiiis. 

Make  a  rich  syrup,  drop  them  in  while  it  is  sim- 
mering, and,  when  the  fruit  appears  done,  take  it 
out  and  let  it  get  cold,  while  the  syrup  is  boiled 
down  to  the  proper  consistency,  when  pour  it  on 
the  fruit,  and  put  your  preserves  away  as  before 
directed. 

Brandy  Peaches. 

Choose  large,  fine,  fair,  heath  peaches  or  lemon 
clings,  throw  them  in  boiling  ashes  and  water,  or 
pearlash-water,  for  five  or  ten  minutes;  take  them 
out  and  wipe  off  the  fur  with  a  coarse  towel,  and 
throw  them  in  cold  water.  When  cool,  put  them  in  a 
stone  jar  or  deep  china  bowl,  and  cover  them  with 
equal  weight  of  loaf-sugar.  Let  them  so  remain  till 
morning,  when  pour  off  the  syrup  and  sugar,  sim- 
mer in  a  preserving-kettle  gently,  then  throw  in 
the  peaches,  and  let  them  remain  in  the  syrup  till 
you  can  pierce  them  with  a  straw,  then  put  them 
in  glass  jars;  simmer  the  syrnp  till  quite  thick, 
much  thicker  than  for  ordinary  preserves.  .  Acid 
half  a  pint  of  brandy  to  every  pound  of  peaches; 
pour  it  into  the  syrup  just  before  you  take  it  from 
the  fire,  let  it  remain  ten  minutes,  when  fill  up 
your  jars  of  peaches  so  as  to  cover  them  well.  Seal 
carefully  from  the  air. 

Another  way. — Take  off  the  fur  as  above  directed, 


300  PRESERVING  FRUITS. 

weigh  your  peaches  and  sugar  in  equal  portions, 
put  them  in  jars,  with  alternate  layers  of  sugar, 
and  fill  up  with  best  brandy.  Seal  them  well,  and 
•io  not  open  them  till  Christmas. 

Peach  Marmalade. 

Take  very  ripe,  soft  peaches,  pare  them  and  slice 
them  fine;  add  to  them  an  equal  weight  of  clarified 
sugar,  and  stew  them  till  of  a  transparent  pulp. 
When  cold,  it  should  be  a  firm  jelly. 

Orange  Marmalade* 

Peel  your  oranges,  cut  the  peel  in  narrow  strips 
with  your  scissors,  and  boil  them  in  clear  water  till 
quite  tender,  then  take  your  fruit-knife,  open  the 
skins  of  the  oranges,  scrape  out  all  the  juicy  pulp 
carefully  in  a  bowl,  and  throw  away  the  skins  and 
pith.  Then  to  each  pound  of  the  orange  put  one 
pound  of  loaf-sugar;  make  a  syrup  with  the  sugar, 
and  boil  it  to  candy  height,  when  put  in  the  orange 
and  boiled  orange-peel.  Stir  all  the  while.  Boil 
it  gently  for  twenty  minutes. 

Peach  Chips. 

Cut  ripe  peaches  into  thin  slices,  and  simmer 
them  slightly  in  a  syrup  of  good  brown  or  clarified 
sugar.  Lay  them  in  shallow  dishes  in  the  sun,  and 
pour  over  them,  every  day,  a  portion  of  the  syrup 
till  the  whole  is  absorbed.  When  dry,  pack  them 
away  in  jars,  with  sugar  sifted  over  each  layer.  . 

Half  a  pound  of  sugar  to  a  pound  of  peaches  will 


PRESERVING  FRUITS.  301 

do  for  the  syrup.     While  drying,  cover  them  with 
thin  muslin  on  a  frame. 

Quince  and  Pear  Marmalade. 

Wash  and  quarter  your  fruit  without  paring  or 
coring  it,  then  boil  it  in  water  sufficient  to  cover  it. 
When  quite  done  and  soft,  take  it  out,  and  cut  out 
the  cores,  pare  off  the  skin,  and  cut  it  in  thin 
slices.  Weigh  your  fruit,  and  allow  half  a  pound 
of  sugar  to  a  pound  of  fruit.  Make  a  syrup  of  the 
sugar  and  the  water  in  which  the  fruit  was  boiled. 
Stew  the  fruit  gently  in  the  syrup  till  quite  thick 
and  firm,  and  then  put  it  away  in  jars  or  boxes, 
lined  with  white  paper. 

Flavor  with  lemon  or  cinnamon. 

Preserved  Pears. 

Boil  them  in  clear  water  till  tender,  and  preserve 
them  with  their  weight  of  loaf-sugar.  Flavor  with 
lemon,  cloves,  or  cinnamon. 

Proceed  in  the  usual  way. 

Jams.  , 

Strawberries,  raspberries,  blackberries,  etc.  are 
made  into  jams  with  their  weight  in  sugar.  To  be 
stewed,  and  mashed  while  stewing  to  a  thick,  firm 
pulp.  . 

Tomato  Marmalade. 

Scald  and  skim  them.  To  one  pound  of  tomatoes 
add  half  a  pound  of  sugar,  and  spices  to  your  taste. 
Stew  them  down  to  a  thick  pulp. 

Either  green  or  ripe  tomatoes  make  an  excellent 
26 


302  PRESERVING  FRUITS. 

marmalade,  which  will  be  found  a  pleasant  accom< 
paniment  to  meats. 

Siberian  Crabs. 

Wash  the  crabs  and  prick  them  with  a  needle,  to 
prevent  them  from  splitting,  then  simmer  them  in 
clear  water  till  you  may  prick  them  easily  with  a 
broomstraw.  Weigh  them,  and  allow  a  pound  and 
a  half  of  loaf-sugar  to  a  pound  of  the  fruit.  Make 
a  syrup  of  the  sugar  and  a  portion  of  the  water  in 
which  the  crabs  were  boiled.  Simmer  the  crabs  in 
this  syrup  till  transparent,  then  put  them  in  jars, 
and  cover  them  with  the  s}7rup  when  well  boiled. 
The  syrup  should  be  clarified  with  egg  or  isinglass, 
and  highly  flavored  with  lemon  and  ginger. 

Some  take  out  the  cores  with  a  quill. 

To  make  Green  Sweetmeats. 

Put  your  fruit  in  salt  and  water  for  a  night  and 
day,  then  scald  it  in  alum-water,  after  which  it  will 
be  quite  green  ;  then  soak  it  in  clear  water  for  a 
few  hours.  Now  weigh  your  fruit  and  sugar  in 
equal  portions,  and  stew  gently  in  a  preserving- 
kettle,  with  lemon,  ginger,  and  a  small  piece  of 
mace.  The  process  should  continue  till  the  sweet- 
meats are  clear  and  the  syrup  thick,  say  of  the  con- 
sistency of  honey.  When  cold,  put  your  sweet- 
meats in  glass  jars,  and  cover  them  close. 

Citron  from  Muskmelons. 

Take  half-grown  muskmelons,  and  throw  them 
in  salt  and  water  for  a  week  to  harden  them,  then 


PRESERVING   FRUITS.  303 

Boak  them  for  a  week  in  clear  water,  changing  it 
daily;  cut  them  in  halves,  scrape  out  all  the  pith 
within  the  rinds,  pare  the  outer  rind  off  carefully, 
and  boil  the  citron  in  alum-water  till  green,  and 
somewhat  tender;  lay  it  in  clear  water  till  another 
morning';  weigh  it,  and  to  every  pound  put  half  a 
pound  of  sugar,  and  preserve  it  as  any  other  fruit. 
"When  clone,  take  the  citron  out,  spread  it  in  dishes, 
and  boil  the  syrup  down  to  the  consistency  of  thick 
honey.  Pour  on  a  portion  of  it  every  day  to  the 
citron,  leaving  it  in  the  dishes  to  dry  in  the  sun. 
Cover  it  with  glasses  or  a  thin  muslin  to  keep  out 
insects.  Turn  it  daily,  and  when  all  the  syrup  is 
absorbed  by  the  citron  pack  it  away  in  jars.  Cover 
it  down  close. 

The  rind  of  fresh  lemons  should  be  preserved 
with  the  citron  to  give  it  an  agreeable  flavor. 


304       TRANSPARENT  APPLES— BAKED  APPLES. 


APPLES. 
Transparent  Apples. 

Peel  two  fresh  lemons  in  narrow  strips,  and  boil 
the  strips  in  water  sufficient  to  cover  them  till 
tender  and  clear;  then  make  a  syrup  with  loaf- 
sugar  wet  with  the  water  in  which  the  lemon-skins 
were  boiled, — or  with  more  if  necessary. 

Then  pare  twelve  fine  pippins,  and  take  out  the 
cores,  throw  them  in  the  syrup  with  the  lemon 
peelings;  let  the  pippins  remain  in  the  syrup  for 
ten  minutes,  then  take  them  out,  let  them  become 
cool,  and  return  them  to  the  syrup  for  ten  minutes 
more,  turning  them  over  frequently.  Repeat  this 
till  the  apples  are  perfectly  transparent,  then  put 
them  in  a  glass  dish,  and  pour  the  warm  syrup 
over  them.  Let  them  get  cold  before  serving 
them. 

This  is  a  very  handsome  as  well  as  delicious  dish. 
To  be  eaten  with  sweet  cream. 

Baked  Apples. 

Pare  and  core  your  apples,  fill  the  middle,  from 
whence  the  core  was  taken,  with  a  lump  of  sugar 
and  a  stick  of  cinnamon.  Bake  them  in  an  earthen 
baking-dish.  Serve  them  cold,  with  cream  sweet- 
ened with  loaf-sugar. 

To  Stew  Green  Apples. 

Wash  them,  trim  them,  and  put  them  in  a  sauce- 
pan whole;  cover  them  with  water,  and  suffer  them 


TO   FRY  APPLES— STEWED  APPLES.  305 

to  boil  to  a  pulp,  then  pass  them  through  a  colander 
or  hair  sieve. 

Add  sugar,  lemon,  or  spices  to  your  taste,  and 
serve  them  for  sauce,  or  you  may  make  them  into 
pies. 

To  Fry  Apples. 

Cut  them  in  slices,  sprinkle  them  with  a  little 
fine  salt,  and  fry  them  in  boiling  lard.  They  form 
a  very  agreeable  substitute  for  vegetables. 

Stewed  Apples. 

Pare  your  apples,  and  quarter  them,  but  do  not 
core  them,  as  the  seeds  will  give  them  a  pleasant 
flavor ;  put  them  in  a  preserving-kettle,  with  water 
sufficient  to  cover  them,  let  them  boil  till  quite 
tender,  and  pass  them  through  a  colander  or  a  hair 
sieve;  then  sweeten  them  to  your  taste,  flavor 
them  or  not,  as  you  like,  and  return  them  to  the 
preserving-kettle  to  stew  a  few  minutes  longer. 
This  will  make  them  clear. 

To  be  eaten  with  sweet  cream. 


26* 


306  JELLIES. 


JELLIES. 


Currant  Jelly. 

Take  fall  ripe  currants,  scald  them  in  a  preserv- 
ing-kettle with  their  own  juice,  then  pass  the  juice 
through  a  jelly-bag.  To  every  pint  of  juice  add  a 
pound  of  loaf-sugar.  Boil  twenty  minutes.  Try  a 
spoonful  by  setting  it  in  a  cool  place ;  if  it  congeals 
well,  pour  it  into  your  tumblers,  and  when  cold 
seal  them  with  thick  paper  pasted  on. 

Quince  Jelly. 

Cut  up  the  quinces  without  paring  or  coring ; 
simmer  them  in  water  till  very  soft,  then  pour  the 
water  through  a  jelly-bag.  To  every  pint  of  water 
add  three-fourths  of  a  pound  of  sugar.  Boil  this 
till  it  will  readily  congeal  when  cold. 

Apple  Jelly 

Is  made  in  the  same  way. 

The  common  old  field  plum  makes  a  beautiful 

jelly  prepared  in  this  way,  and   cannot   be  told 

from  currant  jelly,  if  well  made.    It  requires  more 

boiling. 

Jelly  from  Calves'  Feet. 

To  one  quart  of  jelly  put  one  pound  of  sugar, 
one  pint  of  white  wine,  and  a  glass  of  brandy,  the 
peel  and  juice  of  two  lemons,  three  sticks  of  cin- 
namon, broken  up  with  a  little  mace,  then  beat 
slightly  the  whites  of  three  eggs,  with  the  shells. 
Mix  all  well  together  in  a  preserving-kettle.  Let 
it  boil  hard  for  forty  minutes,  then  throw  in  a  cup 


JELLIES.  307 

of  cold  water,  and  let  it  boil  ten  or  fifteen  minutes 
more.  Take  a  clean  table-cloth,  double  it  in  four, 
and  fasten  it  over  a  hoop^  pour  in  your  jelly,  and 
keep  it  warm  till  the  whole  runs  through. 

Apple  Jelly. 

Cut  up  green  pippins,  or  any  juicy,  acid  apples, 
leaving  the  skins  on  and  cores  in ;  put  them  in  a 
kettle,  and  cover  them  with  water;  boil  them  till 
soft,  then  strain  them  through  a  hair  sieve.  To 
every  five  pints  of  water  add  three  pounds  of  loaf- 
sugar;  let  it  boil  till  on  trial  of  a  spoonful  in  a 
glass  it  will  congeal  firmly.  Add  lemon  or  spices 
as  you  like. 

Jelly  from  Gelatine. 

Soak  two  ounces  of  gelatine  in  as  much  water  as 
will  cover  it,  let  it  remain  twenty-five  minutes, 
then  pour  on  it  two  quarts  of  boiling  water ;  let  it 
thoroughly  dissolve. 

Pare  off  the  yellow  rinds  of  four  lemons,  cut 
them  into  narrow  strips,  break  into  small  pieces 
two  long  sticks  of  cinnamon;  put  these  into  a  large 
bowl  with  one  pound  of  sugar,  and  add  the  juice 
of  the  lemons,  with  the  white  of  one  egg,  and  a 
pint  of  white  wine.  Now  add  the  gelatine  to  the 
contents  of  the  bowl  as  soon  as  it  is  cool.  Mix  the 
whole  well;  pour  it  into  a  porcelain  kettle,  boil  it 
fifteen  minutes,  and  then  pass  it  through  a  jelly-bag. 
On  no  account  press  the  bag. 

Hartshorn  Jelly. 

Hasp  half  a  pound  of  hartshorn  and  boil  it  in 
three  quarts  of  water.     Cover  the  saucepan  close, 


308       CREAM  NECTAR— APRICOTS  IN  BRANDY. 

and  boil  the  hartshorn  till  wholly  dissolved  and  re- 
duced two-thirds. 

Flavor  and  prepare  a3  above. 

Jelly  without  Cooking. 

One  box  of  gelatine,  one  pint  of  cold  water 
poured  over,  and  allowed  to  stand  twenty  minutes, 
then  add  a  quart  of  boiling  water,  two  pounds  of 
loaf-sugar,  the  juice  of  four  lemons,  a  teaspoonful 
of  lemon  essence,  two  drops  of  oil  of  cloves,  and 
one  pint  of  wine.  Pour  it  into  moulds,  and  leave 
till  cold. 

Cream  Nectar. 

Take  three  pounds  of  loaf-sugar,  two  ounces  of 
tartaric  acid,  and  one  quart  of  water,  put  it  all  in  a 
kettle  lined  with  porcelain,  and,  when  warm,  add 
the  whites  of  two  eggs,  beaten  to  a  froth.  Be 
careful  not  to  let  it  come  to  a  boil.  When  cool 
strain  it,  and  add  a  teaspoonful  of  essence  of  lemon 
to  flavor  it. 

Take  two  tablespoonfuls  of  the  syrup  and  stir  in 
a.  goblet  two-thirds  filled  with  ice-water,  then  add 
a  quarter  of  a  teaspoonful  of  carb.  of  soda;  stir 
until  it  effervesces,  and  drink  immediately. 


Apricots  in  Brandy. 

Simmer  them  in  prepared  syrup  till  a  little 
tender,  put  them  in  wide-mouthed  bottles,  fill  up 
half-way  with  syrup,  and  cover  them  well  with 
brandy.     Seal  them  well. 


THE  TEA.  309 


THE  TEA. 

If  you  prefer  a  set  table,  place  your  waiter  at 
the  head,  with  teapot,  coffee-urn,  cups,  saucers, 
sugar,  cream,  etc.,  and  the  placing  of  the  remainder 
of  your  table  equipage  will  be  readily  known  to  an 
intelligent  mistress. 

But  allow  me  to  recommend  another  mode  of 
serving  tea,  much  more  agreeable,  convenient,  and 
elegant. 

Have  the  waiter  containing  your  teapot,  coffee- 
urn,  etc.  placed  on  a  side-table  in  your  parlor,  at 
which  seat  yourself  to  serve  your  guests  or  family. 
Then  on  another  table,  near  by,  have  another  waiter 
placed,  containing  other  refreshments.  If  you  have 
quartettes,  or  small  tables,  have  these  placed  before 
your  guests;  then  let  one  servant  hand  around  the 
plates,  knives,  and  forks,  while  the  other  hands  the 
waiter  containing  cakes,  etc. 

By  this  arrangement  you  will  the  better  exercise 
the  impulses  of  the  agreeable  entertainer,  and  pro- 
mote sociability.  You  give  your  gentlemen  guests 
an  opportunity  of  being  both  gallant  and  agreeable, 
and  the  ladies  of  displaying  both  graciousness  and 
grace. 

Never  have  your  tea  poured  out  in  another 
room.  It  allows  to  servants  an  opportunity  of 
loitering,  causes  them  to  supply  you  with  cold  tea 
and  coffee,  besides  trying  unduly  your  patience  and 
amiability. 


310  ICING. 


IOIN& 

Icing  for  Cakes. 

One  pound  of  best  refined  loaf-sugar,  ground,  and 
sifted  through  a  silk  sieve. 

The  whites  of  four  eggs. 

The  juice  of  one  lemon. 

Put  the  sugar  in  a  bowl,  and  break  the  whites 
of  the  eggs  into  it,  then  beat  the  mixture  till  it 
will  fall  in  flakes  from  the  spoon  when  held  up. 
Now  add  the  lemon-juice,  and  having  beat  it  in 
well,  it  is  ready  for  use. 

Icing  may  be  colored  with  cochineal  or  poke- 
berry  jelly. 

Bulled  Icing. 

To  a  pound  of  loaf-sugar  add  a  common  tumbler 
three-fourths  full  of  water ;  let  it  boil  gently  till  it 
will  fall  in  strings  from  the  spoon ;  then  have  ready 
the  whites  of  three  eggs,  well  beaten;  pour  your 
syrup  iuto  a  bowl,  stir  it  till  it  begins  to  look  milky, 
and  then  gradually  add  the  eggs. 

Beat  the  icing  till  very  light  and  thick,  still  not 
too  thick  to  spread  over  the  cake  smoothly.  When 
ready,  add  a  little  essence  of  lemon  or  vanilla,  and 
your  icing  is  done. 

"With  a  spoon  lay  as  much  of  the  icing  on  the 
center  of  a  large  cake  as  you  think  will  be  suf- 
ficient to  form  the  entire  covering  of  the  cake,  then 


ICING.  311 

with  a  broad  knife  spread  it  evenly  from  the  center, 
moving  the  icing  toward  the  edge  of  the  cake,  at 
the  upper  surface,  evenly,  so  that  it  will  fall  of 
itself  down  the  perpendicular  sides  as  it  falls  over 
the  upper  edge;  guide  it  gently,  placing  the  knife 
under  the  falling  icing,  not  over  it,  or  the  point  of 
the  knife  will  show.-  Bring  it  all  gradually  down 
smoothly  all  around,  keeping  the  knife  under  the 
falling  icing. 

There  should  be  a  clean  napkin  under  the  cake, 
so  that  the  superfluous  icing  will  be  saved  as  it 
falls.  When  your  cake  is  entirely  covered  with 
the  icing,  set  it  in  a  warm  oven  a  few  minutes 
to  dry. 

If  you  wish  to  ornament  your  cake  with  raised 
figures  or  flowers,  beat  what  remains  from  your 
iced  cake  much  longer,  adding  a  spoonful  of  lemon- 
juice  or  a  little  tartaric  acid.  This  will  make  it 
quite  stiff.  Beat  it  till  a  spoonful  of  it  held  up  in 
the  air  will  hang  without  falling  when  shaken 
about.     It  is  now  ready. 

Now  take  a  small  quill,  about  four  inches  long, 
make  a  triangular  bag  of  oil-silk,  leave  one  side 
open,  and  tie  the  small,  pointed  end  of  the  bag 
around  the  quill,  fill  the  bag  with  icing,  and  hold- 
ing it  fast  with  the  left  hand,  with  the  right  move 
the  quill  about,  forming  flowers,  leaves,  or  figures 
over  the  cake  in  any  fanciful  way  you  like.  A 
glass  syringe,  if  it  can  be  had,  is  best. 


312  ICING. 


Another  Ornament  for  Iced  Cakes,  the  Invention  of  the 
Present  Author. 

Choose  a  double-refined  loaf  of  white  susrar,  one 
whose  grain  is  line  and  close.  Coarse,  open  grain 
will  not  answer.  Cut  up  your  loaf  of  sugar  into 
pieces,  then  choose  such  pieces  as  you  think  will 
admit  of  cutting  a  certain  flower  or  figure;  if  a 
flower,  say  a  rosebud,  get  one  out  of  your  garden 
as  a  model,  cut  the  lump  as  near  like  it  as  possible, 
then  a  hyacinth  or  white  jasmine,  or  rose,  dahlia,- 
or  pink.    Leaves  are  very  easily  imitated. 

After  icing  your  cake,  place  your  wreath  around 
it  in  an  inclined  position,  inserting  the  stem  or 
stem -part  in  the  soft  icing.  Now  cut  a  cup  of 
sugar  from  a  model,  place  it  in  the  center,  fill  it 
with  flowers,  or  place  a  bird  or  two  of  sugar  on 
the  edge  by  means  of  a  little  candy. 

The  author  once  made  a  plum  cake  of  a  hundred 
pounds  weight,  iced  it,  put  a  wreath  of  sugar-flowers 
around  it,  and  an  entire  model  of  a  church,  steeple, 
towers,  doors,  windows,  etc.,  and  placed  it  in  the 
center  of  the  cake.  It  was  on  the  occasion  of  a 
fair  given  by  the  ladies  of  Wilmington,  Delaware, 
for  the  purpose  of  aiding  in  rebuilding  a  church 
which  was  destroyed  by  fire.  I  asked  for  a  model 
of  the  church,  and  cut  my  sugar-church  from  it. 

This  large  cake  was  baked  in  a  bandbox,  on  a 
rotary  stove,  with  a  tin  cover,  and  with  one  handful 
of  chips  thrown  in,  from  time  to  time,  regularly  as 
the  foregoing  one  was  half-burned  out.  It  was 
done  to  perfection,  and  took  eleven  hours  to  bake. 


ICING.  313 

This  is  a  splendid  mode  of  ornamenting  cakes, 
and  makes  a  fine  display  by  candle-  or  gaslight. 

You  may  make  a  cameo  cake  by  covering  your 
cake  with  pink  icing,  and  forming  figures  or  flowers 
over  it  with  boiled  white  icing,  or  by  cutting  the 
flowers  or  figures  of  loaf-sugar  for  the  purpose. 

A  Pyramid  Cake. 

Rear  a  pyramid  of  three  or  four  iced  cakes  of 
graduated  sizes,  then  cover  it  with  spun  candy, 
boiled  to  the  crack.  After  covering  it  thus,  take 
your  icing-quill  and  form  a  wreath  of  flowers 
around  each  tier  of  cake. 

This  has  a  beautiful  effect  in  the  candle-  or  gas- 
light. 

To  Ice  Snowballs  all  over. 

Hold  the  snowball  on  a  fork,  put  a  spoonful  of 
stiff  icing  on  the  top  of  it,  and  coax  it  down  with 
a  small  knife  on  the  under  side  of  the  icing  all 
around  the  cake.  Thrust  the  handle  of  the  fork 
into  a  basin  or  tray  of  flour  till  the  icing  is  dry. 


21 


314  CAKES. 


CAKES. 
Pound  Cake. 

One  pound  of  sugar. 

One  pound  of  flour. 

One  pound  of  butter  (a  light  pound). 

One  dozen  es;o;s. 

Sift  and  dry  your  flour,  pound  and  sift  your 
sugar;  wash  your  butter  till  free  from  salt,  then 
cream  it  well,  gradually  adding  the  sugar,  and 
beating  the  mixture  till  very  light,  then  beat  your 
eggs  (whites  aud  yelka  separate)  to  a  stiff  froth ; 
add  them  gradually  to  the  sugar  and  butter,  alter- 
nately with  the  flour,  by  spoonfuls,  till  all  the  in- 
gredients are  thoroughly  amalgamated. 

Flavor  your  cake  with  lemon  or  nutmeg.  Add 
a  wineglass  of  wine  or  brandy. 

Bake  your  cake  in  a  slow  oven,  and  do  not  sup- 
pose it  is  done  till  you  can  thrust  a  straw  into  it,  and 
draw  it  out  as  dry  as  when  it  entered. 

If  it  has  risen,  and  split  on  the  top,  and  the  split 
has  become  browned,  it  is  apt  to  be  done.  Jointly, 
these  two  tests  are  reliable. 

Mrs.  Blake's  Pound  Cake. 

One  pound  of  butter,  washed  and  creamed 
One  pound  of  flour,  dried  and  sifted. 
One   pound   and  an   ounce  of  sugar,  flue  and 
white. 


CAKES.  315 

Sixteen  eggs,  leaving  out  eight  yelks. 

Flavor  to  your  taste. 

Beat  the  butter  and  sugar  together  till  very 
light,  then  beat  the  yelks  of  the  eggs  well,  and  add 
them  to  the  butter  and  sugar,  stirring  the  mixture 
all  the  while ;  then  having  beaten  the  whites  of 
the  eggs  to  a  stiff  froth,  add  them  also  by  spoon- 
fuls, alternately  with  spoonfuls  of  the  flour,  till 
the  whole  of  both  is  taken  in.  Set  it  to  rise  for  an 
hour  or  more  in  a  greased  pan,  and  then  bake  it 
in  a  quick  oven.  Be  careful  that  it  does  not  burn ; 
if  there  is  danger  of  this,  cover  it  with  a  clean, 
thick  paper,  and  watch  it  till  done. 

Golden  Cake. 

One  pound  of  flour,  dried  and  sifted. 

One  pound  of  sugar. 

Three-fourths  of  a  pound  of  butter,  and  the  yelks 
of  fourteen  eggs. 

The  grated  peel,  with  the  juice  of  two  lemons. 

Beat  the  sugar  and  butter  to  a  fine  cream,  and 
add  the  yelks  of  the  eggs,  strained  and  well  beaten, 
then  add  the  flour,  and  a  teaspoonful  of  soda,  dis- 
solved in  a  little  sweet  cream.  Just  before  putting 
the  cake  into  the  oven  add  the  lemon-juice,  beating 
it  in  thoroughly. 

Bake  this  cake  in  square,  flat  pans.  When  done, 
ice  it  thickly,  and  cut  it  in  square  pieces.  It  looks 
well  mixed  with  silver  cake  in  the  same  basket. 


316  CAKES. 

Silver  Cake. 

One  pound  of  sugar. 

Three-fourths  of  a  pound  of  flour,  dried  and 
sifted. 

Six  ounces  of  butter,  and  the  whites  of  fourteen 
eggs. 

Beat  the  sugar  and  butter  to  a  cream,  add  the 
whites  of  the  eggs,  beaten  to  a  stiff  froth,  and, 
lastly,  the  flour. 

Flavor  with  lemon  and  mace;  citron  will  im- 
prove it. 

This,  if  compounded  well  and  baked  carefully, 
is  a  beautiful  cake. 

Barbadoes  Plum  Cake. 

To  a  well- compounded  pound  cake  add  two 
pounds  of  raisins,  stoned  and  chopped;  two  pounds 
of  currants,  picked,  washed,  and  pounded,  with 
half  a  pint  of  port  wine;  two  pounds  of  citron,  cut 
up  (not  very  fine).  Mix  a  little  dry  flour  with  them 
before  adding  them  to  the  pound  cake.  Then  grate 
the  rind  of  a  good,  fresh  lemon,  squeeze  to  it  the 
juice,  and  add  mace,  cloves,  cinnamon,  allspice, 
each  a  teaspoonful,  and  a  grated  nutmeg.  Bake 
slowly. 

Cup  Cake. 

One  cup  of  butter. 
Two  cups  of  sugar. 
Four  cups  of  sifted  flour. 
Five  eggs. 
One  cup  of  cream. 


CAKES.  317 

Half  a  teaspoonful  of  soda. 

Two  teaspoonfuls  of  cream  of  tartar. 

If  your  cream  is  sour,  omit  the  latter.  Flavor 
with  lemon  or  spices,  as  you  like. 

If  you  have  lemon,  add  the  juice,  and  omit  the 
cream  of  tartar.  Stir  the  butter  and  sugar  together 
first,  then  add  the  eggs,  and,  after  beating  the  mix- 
ture well,  add  the  milk  and  flour, -alternately,  in 
small  portions.     Add  the  soda  just  before  baking. 

Sponge  Cake. 

Break  fifteen  eggs,  the  whites  in  one  bowl  and 
the  yelks  in  another.  Beat  the  yelks  with  one 
and  a  half  pounds  of  sugar  till  very  light,  and  the 
whites  to  a  stiff  froth.  Now  mix  the  two  gradu- 
ally, stirring  lightly  with  a  large  knife-blade,  and 
then  very  gradually,  by  spoonfuls,  add  a  light 
pound  of  dry,  sifted  flour. 

If  you  wish  it,  add  a  pound  of  finely  grated 
cocoanut,  and  flavor  with  lemon  and  lemon-juice. 

One,  Two,  Three,  Four  Cake. 

One  cup  of  butter. 

Two  cups  of  sugar. 

Three  e^ars. 

Four  cups  of  flour. 

Cream  the  butter,  add  the  sugar,  and  beat  them 
till  very  light.  Break  in  next  the  yelks  of  three 
eggs,  stirring  them  in  well,  then,  after  beating  the 
whites  to  a  stiff  froth,  add  them  also,  and,  last  of 
all,  a  half  cup  of  sour  cream  in  which  you  have 
dissolved  a  teaspoonful  of  soda.' 

2?* 


318  CAKES. 

Lemon  Cake. 

To  a  well-compounded  pound  cake  add  the  juice 
and  rind  of  three  fresh  lemons  and  a  pound  of  cut 
citron  or  currants.  A  teaspoonful  of  soda  should 
be  sifted  with  the  flour. 

Orange  cake  is  made  in  the  same  way. 

Queen  Cake. 

Make  a  very  light  pound  cake  of  the  best  materials, 
leaving  out  two  ounces  of  the  flour;  add  the  juice 
and  grated  rinds  of  two  fresh  lemons,  and  a  pound 
of  best  raisins,  cut  in  halves. 

Bake  these  cakes  in  small  pans,  quickly,  and  ice 
them  handsomely. 

Lady  Cake. 

Blanch  and  pound  to  a  smooth  paste  two  ounces 
of  bitter  almonds,  and  wet  them  with  a  spoonful 
of  rose-water,  then  cream  together  a  pound  of  loaf- 
sugar  (well  pounded  and  sifted)  with  three-fourths 
of  a  pound  of  best,  fresh  butter  (without  salt). 
"When  very  light,  add  the  pounded  almonds,  and 
then,  alternately  with  three-fourths  of  a  pound  of 
sifted  best  flour,  the  whites  of  eighteen  fresh  eggs, 
beaten  till  they  stand  alone. 

Ice  this  cake  very  handsomely. 

Citron  Cake. 

One  dozen  eggs,  one  pound  of  flour,  one  pound 
of  butter,  one  pound  of  sugar,  two  pounds  of  citron, 
two  pounds  of  almonds,  two  cocoanuts,  one  glass 
of  wine,  one  teaspoonful  of  pounded  mace.   Cut  up 


cakes.  319 

the  citron,  half  chopped  fine,  and  half  cut  in  slices, 
to  put  in  layers.  Blanch  and  beat  the  almonds, 
peel  and  grate  the  cocoauut,  then  mix  as  you  would 
a  pound  cake.     It  requires  a  little  more  baking. 

Mountain  Cake. 

One  pound  of  flour,  one  pound  of  sugar,  half  a 
pound  of  butter,  live  eggs,  two  teaspoonfuls  of 
cream  of  tartar,  one  teaspoonful  of  soda,  one  cup 
of  cream,  and  a  teaspoonful  of  pounded  mace. 

Meringue  Cake. 

Beat  up  the  whites  of  four  eggs,  add  a  cup  of 
pounded  loaf-sugar;  take  a  nice  sponge  cake,  pour 
a  cup  of  wine  all  over  it,  then,  after  stirring  the 
eggs  and  sugar  together,  put  it  on  the  top  of  the 
cake,  and  bake  it  until  it  is  a  light  brown.  To  be 
eaten  with  cream. 

Black  Cake. 

One  pound  of  sugar. 

One  pound  of  flour. 

One  pound  of  butter. 

Ten  eggs. 

Three  pounds  of  raisins. 

One  pound  of  currants. 

Two  pounds  of  almonds. 

One  pound  of  citron. 

One  glass  of  wine. 

One  glass  of  brandy. 

Essence  of  lemon  and  spices  to  your  taste. 

Make  a  light  pound  cake,  and  add  the  fruit  and 


320  CAKES. 

flavoring,  prepared   as   before   directed  in   plum 
cake. 

Drop  Biscuits. 

Beat  eight  eggs  till  very  light,  then  add  to  them 
twelve  ounces  of  flour,  and  one  pound  of  sugar. 
Beat  all  well  together,  drop  them  on  tin  sheets,  and 
bake  them  in  a  quick  oven. 

Cream  Cake  No.  1. 

One  pound  of  flour. 

One  pound  of  sugar. 

Half  a  pound  of  butter. 

Half  pint  of  cream. 

Four  eggs. 

One  pound  of  currants  or  raisins. 

A  teaspoonful  of  soda  in  the  flour ;  a  teaspoon ful 
ot  cream  of  tartar,  unless  your  cream  is  sour ;  spice 
or  lemon-peel.     Bake  in  small  pans. 

Raisin  Cake. 

Make  a  rich  pound  cake,  stone  and  chop  two 
pounds  of  best  raisins,  cut  them  in  half,  flour  them, 
and  add  them  to  the  cake. 

Citron  Cake. 

To  a  well-made  pound  cake  add — 
Three  pounds  of  citron,  cut  up  in  small  pieces. 
Three  pounds  of  almonds  (in  the  shell),  blanched 
and  pounded  with  rose-water. 
Two  pounds  of  grated  cocoanut. 
One  glass  of  wine. 
One  teaspoonful  of  mace. 
Bake  slowly  and  carefully. 


CAKES.  321 


Bride  Cake. 

One  pound  of  sugar  {whitest  loaf). 

One  pound  of  butter. 

One  pound  of  flour. 

Two  dozen  eggs  (the  whites  only). 

Grate  the  rind  of  two  oranges,  add  the  juice. 

One  wineglass  of  wine. 

One  wineglass  of  brandy,  and  a  little  lemon-juice. 

To  be  made  as  pound  cake.  Pull  weight  of 
flour.  Add  the  eggs,  and  half  a  teaspoonful  of 
soda,  gradually,  the  last  thing  before  baking. 

Sweet  Wafers. 

Half  pound  of  flour. 

Half  pound  of  butter. 

Half  pound  of  sugar. 

Eight  eggs. 

Beat  the  sugar  and  butter  together,  then  add 
the  yelks  of  the  eggs,  and  after  whipping  the 
whites  of  the  eggs  to  a  stiff  froth,  mix  them  in 
gradually,  with  alternate  spoonfuls  of  the  flour, 
till  all  is  in. 

Grease  the  wafer-irons  when  hot,  and  bake  the 
wafers,  then  roll  them  while  warm. 

Another  kind  of  nice  wafers  is  made  of  the  batter 
of  pound  cake,  with  a  little  more  flour. 

Province  Kiss  Cakes. 

One  pound  of  flour. 
One  pound  of  sugar. 


322  CAKES. 

One  pound  of  butter. 

The  yelks  of  twelve  eggs. 

One  glass  of  wine. 

One  teaspoonful  of  cinnamon. 

Cream  the  butter  and  sugar  together,  then  add 
the  yelks  of  the  eggs  gradually  with  the  flour,  then 
the  wine  and  cinnamon,  and  when  the  ingredients 
are  all  well  incorporated,  turn  the  dough  on  a  table, 
roll  it  out  till  half  an  inch  thick,  cut  the  cakes  with 
a  cake-cutter,  and  bake. 

These  cakes  are  generally  made  when  the  whites 
are  needed  for  icing  or  floating  islands. 

Sometimes  these  cakes  are  themselves  iced,  and 
slightly  browned.     They  are  very  nice  in  this  way. 

Lady  Buns. 

Three  pounds  of  flour,  half  pound  of  white  sugar, 
quarter  pound  of  butter,  four  eggs,  a  teacupful  of 
good  yeast,  or  sponge,  in  a  pint  of  warm  milk. 

Rub  the  butter  in  half  the  flour,  beat  the  eggs 

and  sugar  together,  add  the  yeast  and  milk,  and 

set  the  batter  away  to  rise.     When  light,  add  the 

other  half  of  the  flour,  and  set  it  to  rise  again. 

When  very  light,  make  the  buns  into  round  balls 

with  the  hands,  roll  them  flat,  and  let  them  rise 

again.     When  light,  bake  them  quickly,  and  sift 

white  sugar  on  them.     They  should  not  be  very 

brown. 

Lafayette  Cake. 

Five  eggs,  three  cups  of  sugar,  two  cups  of  mo- 
lasses, two  cups  of  butter,  six  cups  of  flour,  one  cup 
of  cream,  a  teaspoonful  of  soda. 


CAKES.  823 

Cream  the  sugar  and  butter,  beat  the  eggs  till 
very  light,  add  them  to  the  sugar  and  butter,  then 
the  molasses,  in  small  portions,  alternately  with 
the  flour,  which  has  been  previously  sifted,  with  a 
teaspoonful  of  soda  and  a  cup  of  ginger. 

Cheap  Tea  Cake  No.  1. 

One  cup  of  butter,  melted,  then  add  three  cups 
of  sugar. 

Three  eggs. 

A  cup  of  milk. 

Three  large  spoonfuls  of  strong  vinegar,  and 
spices,  as  you  like. 

When  all  these  ingredients  are  well  beaten  to- 
gether, put  a  teaspoonful  of  soda  in  two  quarts  of 
flour,  sift  them,  and  make  up  a  soft  douglT  with  the 
whole  of  the  ingredients  above  named. 

Roll  out  your  dough  in  a  thin  sheet,  and  cut 

your  cakes- with  a  ring  or  cake-cutter.     Bake  them 

quickly. 

Itowena  Cakes. 

Rub  three-fourths  of  a  pound  of  butter  into  two 
pounds  of  sifted  flour,  then  beat  three  eggs,  very 
light,  with  one  pound  of  sugar,  and  add  one 
and  a  half  teaspoonfuls  of  soda,  and  two  of  cream 
of  tartar,  or  three  of  sharp  vingar,  or  lemon-juice. 
Flavor  witli  lemon  or  cinnamon. 

To  be  rolled  out  very  thin,  and  the  cakes  cut  in 
any  shape  you  choose.     Bake  them  a  light  brown. 

Almond  Sponge  Cake. 

Blanch  and  pound  two  ounces  of  sweet  almonds 
with  two  ounces  of  bitter  almonds.     Beat  to  a  stiff 


324  CAKES. 

froth  the  whites  of  twelve  eggs,  then  beat  the  yelks, 
till  very  thick  and  light,  with  a  pound  of  sifted 
loaf-sugar.  Mix  the  almonds  first  with  the  yelks 
and  sugar,  then  the  whites,  in  small  portions,  al- 
ternately with  spoonfuls  of  sifted  flour,  till  you 
have  added  half  a  pound.  Mix  the  eggs  and  flour 
together  with  a  knife,  very  gently  and  lightly.  Do 
not  stir  the  batter,  or  it  will  be  heavy. 
Ice  this  cake  smoothly. 

Cocoanut  Cake. 

Cream  together  one  pound  of  white  sugar  and 
half  a  pound  of  butter;  when  light  and  creamy,  add 
a  pound  of  grated  cocoanut,  ten  eggs,  beaten  very 
light,  and  half  a  pound  of  flour. 

Bake  this  cake  quickly,  and  ice  it  smoothly. 
It  is  a  very  nice  cake. 

Jelly  Cake. 

Make  a  pound  cake  by  receipt  in  this  book,  then 
have  ready  a  broad  pan,  greased  with  butter  with- 
out salt.  Make  it  very  hot,  and  pour  the  batter 
on  as  you  would  for  buckwheat  cakes ;  set  the  pan 
in  aii  oven,  and  bake  the  cakes  quickly.  When 
done,  lay  them  on  a  dish,  with  jelly  spread  between 
each  one.  When  you  have  baked  sufficient  to  make 
a  cake  of  approved  proportions,  sift  white  sugar 
over  the  upper  surface,  or  ice  it,  as  you  like.  Each 
cake  should  be  as  large  as  a  dinner-plate. 

If  not  perfectly  even,  trim  the  edges  on  a  dinner- 
plate,  to  preserve  the  form. 


CAKES.  325 

Jumbles  No.  1  (my  Mother's). 

One  pound  of  sugar. 

Three-fourths  of  a  pound  of  butter. 

Eight  eggs,  well  beaten. 

Flour  sufficient  to  make  a  soft  dougb. 

Roll  them  out  thin,  cut  them  with  a  tin  ring, 
and  bake  them  quickly.  Flavor  with  mace  or 
lemon. 

Sometimes  they  are  rolled  out  and  made  into 
rings.  In  either  case,  covered  with  coarse,  pounded, 
white  sugar  before  being  baked. 

I  prefer  these  jumbles,  because  they  remind  me 
of  my  childhood. 

Cream  Cakes  No.  2. 

Four  cups  of  sugar,  one  cup  of  butter,  five  cups 
of  flour,  five  eggs,  one  cup  of  cream.  Stir  the 
butter  and  sugar  together,  beat  the  eggs  well,  add 
them  to  the  butter  and  sugar,  then  the  cream ;  sift 
the  flour,  with  a  teaspoonful  of  soda,  and  add  them 
gradually  to  the  other  ingredients. 

Bake  jn  a  moderate,  steady  heat. 

No.  One  Cakes. 

Two  cups  and  a  half  of  white  sugar,  pounded 
and  sifted;  one  cup  and  a  half  of  butter;  seven 
eggs,  beaten  till  very  light ;  one  quart  of  flour,  sifted 
with  a  teaspoonful  of  soda;  half  a  cup  of  milk,  two 
teaspoonfuls  of  cream  of  tartar,  or  lemon-juice,  in 
another  half  cup  of  milk.  Mix  and  beat  the  batter 
well,  and  bake  in  small  pans,  quickly. 

28 


326  CAKES. 

Henry  Clay  Cake. 

Half  a  pound  of  butter,  creamed  with  one  pound 

of  sugar. 

Six  eggs. 

One  pound  of  flour. 

Half  pint  of  rich,  sweet  cream. 

The  juice  and  grated  rind  of  a  lemon. 

Half  a  nutmeg. 

One  teaspoonful  of  soda,  sifted  with  the  flour. 

If  the  cream  is  sour,  omit  half  the 'juice  of  the 

lemon. 

Clarence  Cake. 

Cream  half  a  pound  of  butter  with  a  pound  of 

sugar,  then  add  the  yelks  of  four  eggs ;  beat  or  stir 

them  in  well ;  then  beat  the  four  whites  to  a  stiff" 

froth,  add  them  with  a  pound  of  flour,  and  a  pint 

of  cream,  the  rind  and  juice  of  a  lemon,  and  a  small 

teaspoonful  of  soda.   If  the  cream  is  sour,  omit  the 

lemon-juice.     A  nutmeg  improves  it. 

Cream  Cakes  No.  3. 

One  pint  of  rich,  sour  cream. 

Quarter  of  a  pound  of  butter. 

One  pound  and  a  quarter  of  white  sugar. 

One  teaspoonful  of  ground  cinnamon. 

One  teaspoonful  of  soda,  sifted  in  a  pound  of 
flour. 

Mix  all  well  together,  and  add  more  flour,  if 
necessary  to  make  a  soft  dough  th'at  will  roll  out 
to  be  cut  in  cakes.  If  the  cream  is  not  very  sour, 
or  if  it  is  sweet,  add  lemon-juice  or  cream  of  tartar, 
in  usual  proportions. 


CAKES.  327 

Bake  these  cakes  in  a  slow  oven.  They  should 
be  almost  white,  and  the  crust  soft.  Sift  white 
sugar  over  them  before  using  them. 

These  are  delicious,  as  well  as  beautiful  cakes, 
if  well  managed. 

Ginger  Nuts. 

Sift  six  pounds  of  flour,  and  rub  into  it  one  and 
a  quarter  pound  of  butter,  then  add  one  and  a 
quarter  pound  of  sugar;  make  these  into  a  stiff 
dough,  with  one  quart  of  molasses,  four  ounces 
of  ginger,  one  of  nutmeg,  and  one  of  cinnamon. 
Knead  the  dough  well,  then  roll  it  out  into  a  very- 
thin  sheet,  and  cat  your  cakes  with  a  cutter  no 
larger  than  a  cent. 


Tea  Cakes  No.  2. 


Three  eggs. 


Five  tablespoonfuls  of  sugar. 
Two  tablespoonfuls  of  butter. 
One  light  quart  of  flour. 
One  teaspoonful  of  effervescing  powder. 
Cinnamon  to  your  taste. 

Roll  out,  and  cut  thin.  Bake  them  in  a  moder- 
ate oven. 

Buena  Vista  Cakes. 

Half  pound  of  sugar. 

Half  pound  of  butter. 

Four  eggs. 

Three-fourths  of  a  pound  of  flour. 

Cream  the  sugar  and  butter  together  well,  add 
the  yelks  of  the  eggs,  then  one  wineglass  of  butter- 
milk, with  a  spoonful  of  sharp  vinegar,  or  half  a 


328  -  CAKES. 

spoonful  of  cream  of  tartar,  a  glass  of  brandy,  with 
half  a  teaspoonful  of  soda,  and  a  glass  of  wine ; 
then  beat  the  whites  of  your  eggs  very  light,  add 
them,  with  alternate  portions  of  the  flour. 
Bake  as  pound  cake.     Flavor  as  you  like. 

Cookies  (my  Mother's) 

Are  made  precisely  as  pound  cake,  except  that 
only  three-fourths  of  a  pound  of  butter  are  used, 
and  sufficient  flour  added  to  make  a  dough  which 
can  be  rolled  out  on  a  board.  Roll  them  quite 
thin,  and  cut  them  into  any  shapes  you  fancy,  with 
a  jagging-iron.  Fry  them  in  boiling  lard,  sufficient 
to  buoy  them  up  well  from  the  bottom  of  the  pan. 
Take  them  out  as  soon  as  of  a  light-brown  color. 
Take  care  they  are  not  scorched.  Drain  them  well 
from  the  lard. 

Nutmeg  is  the  usual  flavoring  for  cookies. 

Sponge  Cake. 

One  dozen  eggs 

One  pound  of  sugar. 

The  weight  of  eight  eggs  in  flour. 

Compounded  as  other  sponge  cake. 

Flavor  with  lemon. 

Cup  Cake  No.  2. 

Six  eggs. 

Five  cups  of  flour. 

Three  cups  of  sugar. 

One  cup  of  butter. 

One  cup  of  sour  cream. 

One  teaspoonful   of  soda,   and   the  juice   of  a 


CAKES.  329 

lemon,  or  as  much  sharp  vinegar  as  you  suppose 
the  juice  of  the  lemon  would  equal. 

Cocoanut  Cakes. 

Mix  a  pound  of  grated  cocoanut  with  a  pound 
of  sifted  white  sugar,  then  add  the  whites  of  six 
eggs,  beaten  to  a  stiff  froth,  a  spoonful  of  flour,  a 
little  mace,  or  cinnamon,  if  you  like.  Drop  the 
cakes  from  a  spoon  on  tin  plates  (buttered),  and 
bake  in  a  moderate  oven. 

Shrewsbury  Cakes. 

Four  eggs. 

One  pound  of  flour. 

Three-fourths  of  a  pound  of  sugar. 

Half  pound  of  butter. 

A  dessertspoonful  of  mace  or  cinnamon. 

Mix  well,  and  make  into  small  cakes,  and  bake 
on  tin  sheets.  Sift  sugar  over  them  when  well 
done. 

Jumbles  No.  2. 

Mix  a  pound  of  sugar  with  two  pounds  of  flour, 
then  pass  them  through  a  sieve;  beat  four  eggs 
till  very  light,  add  to  them  a  pound  of  melted  but- 
ter, with  mace  and  essence  of  lemon,  then  pour  the 
mixture  into  the  flour  and. sugar,  and  knead  the 
whole  into  a  soft  dough.  Roll  pieces  about  as  large 
and  long  as  your  forefinger  on  coarsely  pounded 
white  sugar,  then  cross  the  ends,  or  you  may  form 
a  ring.  Bake  them  quickly.  Do  not  let  them  burn. 

28* 


330  CAKES. 

Tea  Cakes  No.  3. 

One  cup  of  butter. 

Three  cups  of  sugar. 

Three  eggs. 

One  cup  of  milk. 

Four  cups  of  flour,  with  a  teaspoonful  of  soda 
sifted  in  it. 

Stir  the  sugar  and  butter  well  together,  then 
beat  the  eggs,  and  add  them  with  the  milk,  then 
the  flour,  and  last  of  all  the  juice  and  grated  rind 
of  a  fresh  lemon.     Bake  them  in  small  patty-pans. 

Tea  Cakes  No.  4. 

One  quart  of  flour,  one  egg,  half  cup  of  yeast, 
one  cup  of  milk,  one  spoonful  of  butter.  Melt 
the  butter  in  milk. 

Mix  all  well  together,  and  set  the  dough  to  rise, 
and  when  light,  make  out  your  tea  cakes,  let  them 
rise  a  second  time,  and  when  very  light,  bake  in  a 
moderate  oven. 

Cocoanut  Sponge  Cake. 

One  dozen  of  eggs. 

One  pound  of  powdered  white  sugar. 

Half  a  pound  of  grated  cocoanut. 

Two  spoonfuls  of  sifted  flour. 

Put  the  grated  cocoanut  in  a  dry,  clean  towel, 
and  dip  it  in  boiling  water  for  one  minute,  then 
wring  it  as  dry  as  possible;  shake  it  out  lightly  in 
a  shallow  dish,  and  sprinkle  it  with  two  spoonfuls 
of  sifted  flour. 

Beat  your  yelks  and  sugar  together,  whip  the 


CAKES.  331 

whites  as  stiff  as  possible,  add  them  to  the  yelks 
and  sugar  in  portions,  alternately  with  the  cocoa- 
nut.  When  mixed,  add  a  little  lemon-juice  and 
peel;  soda  the  size  of  a  pea. 

Bake  in  small,  oblong  pans  quickly,  and  ice  or 
powder  them  with  white  sugar. 

Apees. 

Bub  together  a  pound  of  sugar  and  half  a  pound 
of  butter,  add  a  glass  of  wine,  and  spices  such  as 
you  like,  with  caraway  seed,  and  water  sufficient 
to  make  a  dough  to  roll  out,  and  cut  with  a  cake- 
cutter.  Bake  them  in  a  quick  oven  till  of  a  light- 
brown  color. 

Bath  Cakes. 

One  pound  of  sugar. 
One  pound  of  flour. 
Three-fourths  of  a  pound  of  butter. 
Six  eggs,  leaving  out  the  whites  of  four. 
The  juice  and  rind  of  a  lemon. 
Stir  all  well  together,  and  drop  the  batter  by 
spoonfuls  in  a  hot,  greased  pan,  and  bake  quickly. 

Spanish  Buns. 

Quarter  pound  of  butter. 

One  cup  of  cream. 

Three-fourths  of  a  pound  of  flour. 

Three  large  teaspoonfuls  of  yeast-powders. 

Three  spoonfuls  of  almond-  or  peach-water. 

Half  pound  of  sugar. 

Four  eggs. 

Let  the  butter  and  cream  melt  together,  then 


332  CAKES. 

add  the  other  ingredients,  ending  with  the  flour, 
which  must  have  been  sifted  with  the  yeast- 
powders. 

If  you  use  soda  and  cream  of  tartar  instead  of 
the  powders,  add  the  soda  to  the  flour  and  the  acid 
with  the  cream. 

Bake  in  a  square  pan,  and  cut  in  squares. 

Carolina  Buiis. 

Take  a  pound  of  well-risen  dough  from  Premium 
Bread  No.  1  of  this  hook,  knead  into  it  a  good 
spoonful  of  butter,  then  place  it  in  a  deep  bowl, 
and,  with  the  hand,  mix  in  half  a  pound  of  sugar, 
and  three  eggs  that  have  been  well  beaten ;  add 
raisins  or  currants,  and  the  juice  and  rind  of  a 
lemon,  and  last  of  all  a  thimbleful  of  soda. 

Grease  a  baking-pan,  pour  in  your  batter,  and 
let  it  rise  a  second  time;  then  bake  it  in  a  quick 
oven.  Cut  it  into  three-inch  squares,  sift  white 
sugar  over  them,  and  pile  them  in  your  cake-basket 
for  tea. 

Sweet  Biscuits. 

A  pound  of  flour. 

Half  a  pound  of  sugar. 

Half  a  pound  of  butter. 

A  glass  of  wine. 

A  little  nutmeg. 

"Wet  it  with  sweet  milk,  knead  it  well,  roll  out  the 
dough,  and  cut  it  in  shapes  to  suit  yourself.  Let 
the  cakes  be  thin. 


CAKES.  333 

Rusk. 

Beat  an  egg  and  a  spoonful  of  sugar  together 
well,  then  add  a  half  pint  of  well-risen  yeast;  to 
this  add  another  egg,  well  beaten,  a  large  eup  of 
sugar,  and  one  of  butter;  then  make  up  a  soft 
dough  with  sifted  flour,  let  it  rise  till  very  light, 
then  make  out  your  rusks  as  you  would  ring-rolls ; 
fill  a  pan  with  them,  barely  touching,  and  when 
Well  risen,  so  that  all  are  joined,  and  tall  in  the 
pan,  bake  them  in  a  quick  oven. 

Flavor  with  nutmeg  or  cinnamon. 

This  makes  a  very  nice  loaf  cake,  with  raisins  or 
currants. 

Doughnuts 

Are  made  as  rusks,  and,  when  very  light,  the  dough 
should  be  rolled  out  in  thin  sheets,  and  cut  in 
squares,  then  suffered  to  rise  a  second  time,  and 
fried  in  hot  lard.  As  soon  as  you  take  them  from 
the  frying-pan,  sift  fine  white  sugar  over  them. 

Naples  Biscuits. 

One  pound  of  sugar,  sifted  fine. 

One  pound  of  flour,  sifted  and  dried. 

One  dozen  of  eggs. 

Mace  or  nutmeg. 

Beat  the  yelks  and  whites  of  the  eggs  separately, 
as  light  as  possible,  then  add  the  sugar  to  the 
yelks;  when  beaten  well,  add  the  whites,  by  spoon- 
fuls, alternately  with  the  flour.  Bake  them,  in 
oblong  pans,  quickly,  of  a  light  brown,  and  sift 
white  sugar  over  them  before  using  them. 


334  CAKES. 

Macaroons. 

Blanch  and  beat,  in  a  marble  mortar,  three- 
fourths  of  a  pound  of  sweet  almonds  and  one- 
fourth  of  a  pound  of  bitter  almonds,  shelled  and 
blanched,  mix  them  with  a  pound  of  powdered 
white  sugar,  then  beat  to  a  stiff  froth  the  whites 
of  six  eggs,  add  them,  by  little  at  a  time,  to  the 
almonds  and  sugar,  till  of  a  proper  consistency  to 
roll  in  the  hands  little,  round  balls,  about  the  size 
of  a  pigeon's  egg,  then  flatten  them,  lay  them  in 
pans  over  which  sugar  has  been  sifted,  and  bake 
them  in  a  slow  oven,  having  brushed  them  over 
with  white  of  egg  to  make  them  smooth. 

Ground-peas  make  very  nice  macaroons. 

Ginger  Snaps. 

One  pint  of  molasses. 

One  cup  of  sugar. 

One  cup  of  butter. 

One  cup  of  lard. 

One  teaspoonful  of  soda. 

Four  tablespoonfuls  of  ginger. 

Add  flour  sufficient  to  make  a  moderately  stiff 
dough.  Roll  the  dough  out  very  thin,  and  cut 
your  snaps  with  a  ring  no  larger  than  a  cent. 

Molasses  Pound  Cake. 

One  cup  of  butter. 
Two  cups  of  sugar. 
Two  cups  of  molasses. 
One  cup  of  milk. 


CAKES.  335 

Six  eggs. 

One  pound  of  flour. 

One  teaspoonful  of  soda. 

Melt  the  butter  in  the  milk  over  a  few  warm 
embers,  then  add  the  sugar,  molasses,  and  eggs, 
the  latter  beaten  very  light.  Sift  the  flour  and 
soda  together,  and  mix  them  lightly  with  the  above 
ingredients.  You  may  add  raisins  or  currants,  if 
you  like.     Bake  in  a  brisk  oven. 

This  cake  makes  a  very  nice  dessert  with  cream 
sauce. 

Molasses  Cake. 

One  cup  of  molasses, — an  ordinary  teacup. 

One  cup  of  sugar. 

One  cup  of  butter. 

One  cup  of  cream. 

Six  cups  (or  a  sifted  quart)  of  flour. 

One  teaspoonful  of  soda,  small. 

Two  teaspoonfuls  of  cream  of  tartar.* 

Spices  and  fruits  as  you  choose. 

Four  eggs. 

Stir  the  sugar  and  butter  together,  add  the  yelks 
of  the  eggs,  then  the  molasses,  and  then  the  cream 
and  flour  in  small  portions,  alternately,  till  all  the 
flour  is  in,  and  last  of  all  add  the  whites  of  the 
eggs,  beaten  to  a  stiff  froth.  The  soda  should  be 
sifted  in  the  flour,  and  the  cream  of  tartar  added 
to  the  cream  or  milk.     If  the  cream  is  sour,  put 


*  If  the  cream  is  sour,  use  only  one  spoonful  of  cream  of 
tartar.  * 


336  CAKES. 

half  the  quantity  of  cream  of  tartar.     You  may 
bake  this  cake  in  a  large  pan  or  in  small  patties. 

Let  it  bake  in  a  moderate  oven,  steadily.  Try  it 
with  a  straw  before  removing  from  the  oven.  If 
you  take  it  out  before  it  is  clone,  it  will  fall,  and 
never  rise  again. 

Preserved  Ginger  Cakes. 

Take  a  quart  of  New  Orleans  molasses,  and  boil 
it  with  a  large  cup  of  good  brown  sugar,  then, 
while  it  is  hot,  add  a  pound  of  fresh  butter,  six 
well-beaten  eggs,  and  a  pint  of  East  India  pre- 
served ginger,  cut  up  fine,  with  a  cupful  of  the 
syrup. 

Pour  all  these  ingredients  into  the  middle  of  a 
tray  of  sifted  flour,  and  knead  them  into  a  pliable 
dough  that  will  roll  out  smoothly  to  cut.  Cut  them 
in  round  cakes,  and  bake  them  brown  in  a  moderate 
oven. 

These  cakes  are  good  enough  for  a  queen. 

Hager's  Cakes. 

Boil  a  quart  of  molasses  down  to  a  pint,  add 
one-fourth  of  a  pound  of  butter,  four  spoonfuls  of 
pounded  ginger,  and  a  little  mace.  Make  these 
ingredients  into  a  pliable  dough,  roll  it  out  very 
thin,  cut  your  cakes  in  oblong  squares,  cross  them 
with  your  knife  (the  back  of  it),  and  bake  them  in 
a  quick  oven. 

These  cakes  are  excellent. 


cakes.  337 

Gingerbread. 

Three-fourths  of  a  pound  of  brown  sugar  in  a 
quart  of  molasses. 

One  pound  of  melted  butter. 

Two  spoonfuls  of  pounded  ginger. 

One  teaspoonful  of  pounded  cloves. 

Of  these  make  a  moderately  stiff  dough  with  flour 
in  which  has  been  mingled,  before  sifting,  a  tea- 
spoonful  of  soda  or  saleratus.  *  Roll  out  the  dough 
thick,  and  cut  in  large,  oblong  squares. 

New  Year's  Cake. 

Mix  a  pound  of  sugar  with  three-quarters  of  a 
pound  of  butter,  then  add  six-  well-beaten  eggs,  a 
glass  of  brandy  in  which  has  soaked  for  an  hour  a 
spoonful  of  coriander  seed. 

Roll  the  dough  out  thin,  and  cut  your  cakes. 
Bake  them  quickly. 

Another. — Rub  two  and  a  half  pounds  of  sugar 
into  one  and  a  quarter  pound  of  butter,  then  wet 
up  five  pounds  of  flour  with  the  sugar,  butter, 
half  a  tumbler  of  water,  and  half  a  tumbler  of 
brandy  in  which  two  spoonfuls  of  coriander  seed 
have  been  soaked  half  an  hour.  Knead  well. 
Roll  out  your  dough  thick  on  a  table,  and  cut 
out  your  cakes.  Stamp  them  with  fanciful  figures. 
Bake  them  in  a  moderate  oven  of  a  very  light 
color.  If  you  find  they  are  browning  too  much, 
throw  a  clean  paper  over  them. 

This  cake  is  delicious,  and  will  keep  for  six 
months. 

29 


338  CAKES. 

Negro  Ginger  Cakes. 

Sift  three  quarts  of  flour  with  three  spoonfuls  of 
ginger  and  three  teaspoonfuls  of  soda  or  saleratus ; 
melt  half  a  pound  of  lard  with  a  quart  of  molasses, 
mix  these  with  the  flour,  and  knead  it  well.  Cut  it 
in  squares,  or  round  cakes,  and  bake  them  quickly. 

Brittle  Ginger  Cakes. 

One  cup  of  sugar — one  and  a  half  will  improve 
them. 

One  cup  of  molasses. 

One  cup  of  butter. 

Four  eggs,  beaten  light. 

Two  spoonfuls  of  ginger. 

One  spoonful  of  cinnamon. 

Mix  all  these  ingredients  well,  and  add  flour  suf- 
ficient to  make  a  pliable  dough  that  will  roll  out 
thin.  Cut  them  round,  and  bake  them  in  a  quick 
oven.  At  first  they  will  be  crisp;  if  you  keep  them 
several  days,  they  will  be  soft  and  tender,  breaking 

at  a  touch. 

Soft  Gingerbread. 

Three  cups  of  molasses. 

One  cup  of  sour  milk. 

One  cup  of  butter  or  lard,  or  half  a  cup  of  each. 

Two  tablespoonfuls  of  ginger. 

One  teaspoonful  of  soda. 

Two  teaspoonfuls  of  cream  of  tartar. 

Flour  sufficient  to  make  a  batter  such  as  for  a 
pound  cake. 

Bake  in  shallow  pans,  carefully,  and  when  a 
straw  can  pierce  it  and  come  out  dry,  the  ginger- 
bread is  done. 


THE  SUPPER-TABLE.  339 


THE  SUPPER-TABLE, 

Now,  having  ample  and  excellent  receipts,  you 
may  provide  as  simple  or  as  elegant  a  supper-table 
as  you  please. 

If  your  company  should  number  one  hundred, 
and  you  have  ample  space,  set  two  tables.  One  for 
meats  and  another  for  confectioneries. 

Arrange  your  table  after  the  pattern  of  your 
dinner-  and  dessert-table.  Ornament  it  profusely 
with  flowers,  pyramids  of  cakes,  ices,  fruits,  and 
so  forth. 

A  candied  tree,  on  a  large  iced  cake,  in  the 
center  of  the  table,  is  beautiful. 

A  meat  supper  should  consist  of  a  cold  round  of 
Alamode  beef,  ham,  chicken  salad,  oysters,  roasted 
turkeys  or  other  fowls,  smoked  tongues,  lobster, 
celery  in  glasses,  rasped  rolls,  sandwiches,  crackers, 
biscuits,  etc.;  wines  if  you  choose,  but  take  care 
the  profusion  is  not  too  abundant,  as  you  should, 
as  a  Christian  entertainer,  never  provide  for  ex- 
cess in  so  dangerous  an  article. 

Whether  you  eat  or  drink,  or  whatever  you  do, 
do  all  for  the  glory  of  God.  This  can  be  done  in 
all  thina-s  where  there  is  a  will. 


340  WINES,  CORDIALS,  ETC. 


WINES,  COKDIALS,  ETO. 

Cherry  Bounce. — A  Cure  for  Diarrhoea. 

Fill  a  jug  with  ripe  wild  cherries,  and  pour  in 
French  brandy  till  it  will  wet  the  cork.  Stop  it 
tightly,  and  set  it  away  for  six  months.  Pour  off' 
the  brandy  in  bottles,  well  corked,  for  use. 

A  spoonful  of  the  bounce  in  three  spoonfuls 
of  water,  with  sugar  and  a  little  nutmeg,  "will 
effect  a  cure,  if  administered  two  or  three  times 
a  day  to  a  child.     Do  not  give  all  at  once. 

If  an  adult,  two  spoonfuls  will  be  sufficient.  Be 
careful  not  to  make  the  beverage  too  strong. 

Cherry  Bounce. — A  Cordial. 

Fill  a  jug  with  cherries  (half  morellas  and  half 
wild  cherries),  then  with  brandy.  Allow  it  to  re- 
main, well  corked,  for  six  months;  then  boil  a 
thick  syrup  of  loaf-sugar,  with  spices  in  propor- 
tion, agreeable  to  your  taste.  When  the  syrup  is 
cold,  fill  your  bottles  two-thirds  full  with  the  cherry 
brandy,  and  add  the  spiced  syrup  till  the  bottles 
are  full.     Cork  them  well. 

Blackberry  Wine. 

Have  your  berries  gathered  in  the  morning,  and 
pounded  to  a  pulp,  then  to  every  gallon  of  berries 
add  a  quart  of  boiling  water.  Strain  the  berries, 
and  to  every  gallon  of  the  juice  add  two  pounds 
of  white  sugar. 


WINES,   CORDIALS,  ETC.  341 

Fill  a  clean,  sound  cask,  place  it  on  its  side  on 
two  pieces  of  scantling  in  your  cellar,  leaving  the 
bung  open  for  the  wine  to  ferment  and  work  over. 
In  two  or  three  Weeks  it  will  cease  to  ferment. 
Cork  it  lightly,  and  leave  it  till  December.  It  would 
be  better  to  remain  a  year. 

Another  receipt  for  blackberry  wine  is  to  add 
three  pounds  of  sugar  instead  of  two;  but  adhere   -    , 
to  the  above  receipt  in  all  other  respects.     This  is 
stronger  and  better. 

Wild  Grape  Wine. 

The  small,  black,  wild  grape  makes  an  excellent 
wine  by  the  above  receipt,  but  three  pounds  of 
sugar  are  necessary. 

Catawba  Wine 

Requires  three  pounds  of  sugar. 

Skuppernong  Wine 

Needs  only  two  pounds  of  sugar. 

The  Elderberry 

Makes  an  excellent  wine.  Particularly  is  it  valua- 
ble for  invalids  and  persons  of  feeble  health  as  a 
tonic.     Every  family  should  have  it. 

Make  it  as  blackberry  wine,  except  that  two 
quarts  of  water  should  be  added  to  two  quarts  of 
berries. 

29* 


342  WINES,  CORDIALS,  ETC. 

Blackberry  Cordial. 

Pound  and  strain  a  gallon  of  blackberries,  and 
to  every  pint  of  juice  add  three-fourths  of  a  pound 
of  sugar  (loaf),  and  to  every  two  quarts  of  the 
juice  add  one-fourth  of  an  ounce  of  mace,  allspice, 
cinnamon,  and  cloves  (whole  or  slightly  bruised). 
Boil  these  ingredients  to  a  rich  syrup,  and  fill 
bottles  with  equal  portions  of  French  brandy  and 
blackberry  syrup.     Bottle,  and  cork  well. 

This  is  almost  a  certain  remedy  for  diarrhoea  and 

dysentery.     And  for  a  delicate  child,  it  should  be 

used  as  a  daily  beverage,  made  with  the  cordial, 

water,  and  sugar. 

Ratafia. 

One  gallon  of  best  brandy,  one  quart  of  Madeira 
and  one  of  Frontenac  wine,  one  pint  of  orange-flower 
water,  one  pint  of  rose-water,  three  pounds  of  loaf- 
sugar,  and  twelve  hundred  peach  kernels,  and  after 
having  bruised  and  blanched  half  of  them,  put  the 
brandy  on  them  in  a  demijohn,  and  let  it  remain 
two  or  three  months,  shaking  it  occasionally,  then 
add  the  other  ingredients,  and  as  soon  as  the  sugar 
is  dissolved,  filter  through  a  double  blotting-paper, 
and  bottle  it. 

Persico. 

Take  the  peel  of  two  dozen  "West  India  oranges, 
cut  in  very  small  pieces,  put  it  in  a  gallon  of  water 
with  ten  pounds  of  loaf-sugar;  boil  fifteen  or  twenty 
minutes,  skim  until  perfectly  clear,  and,  while  hot, 
add  one  gallon  of  best  French  brandy  (not  colored). 
Shake  it  repeatedly.  In  a  fortnight  it  will  be  ready 
for  use. 


WINES.   CO  I!  DIALS,   ETC.   "  343 


Lemonade. 


Cut  into  thin  slices  six  fresh  large  lemons,  put 
them  in  a  bowl  or  pitcher,  and  with  a  wooden  spoon 
crush  out  all  the  juice,  then  add  a  pint  of  white 
sugar  and  two  quarts  of  ice-water. 

Punch 

Is  made  in  the  same  way,  with  the  addition  of  a 
pint  of  good  whisky  or  brandy.  Some  persons 
like  it  hot. 

Mint-julep. 

Wash  and  pick  clean  a  handful  of  fresh  mint, 
put  it  in  a  tumbler,  and  after  bruising  it  a  little 
with  the  spoon,  fill  the  tumbler  not  quite  half  full 
of  brandy,  and  add  an  equal  quantity  of  water, 
iced.     Sugar  to  the  taste. 

Negus  of  Port  Wine. 

One  pint  of  wine,  one  sliced  lemon,  a  cup  of 
white  sugar,  and  a  quart  of  boiling  water.  Grate 
half  a  nutmeg  on  it. 


344  ESSENCES. 


ESSENCES. 
Essence  of  Ginger. 

Fresh,  green  ginger  is  best,  if  it  can  be  had. 
This  should  be  grated  fine.  If  dry,  it  should  be 
pounded  in  a  mortar  slightly. 

To  a  pound  of  ginger  put  a  pint  of  brandy,  with 
the  grated  rinds  of  six  lemons.  Put  the  bottle  in 
the  sun  for  a  week,  then  pour  off  the  brandy,  and 
fill  the  bottle  with  a  pint  of  fresh  brandy.  Keep 
this  brandy  on  the  ginger  for  two  weeks,  and  then 
pour  it  into  the  bottle  with  the  brandy  first  poured 
off.  Cork  the  bottle  tight.  A  teaspoonful  of  this 
essence  will  be  sufficient  to  flavor  a  ginger  pound 
cake. 

Essences  may  be  made  from  all  spices  or  sweet 
herbs  by  the  above  receipt.  To  a  quart  of  brandy 
put  three  ounces  of  spice  or  ginger. 

Herb  Essences  for  Soup. 

Fill  a  large-mouthed  bottle  with  equal  portions 
of  marjoram,  lemon,  thyme,  savory,  eschalots, 
celery  seed,  and  lemon-peel,  then  fill  up  the  bot- 
tle with  brandy. 

Some  employ  vinegar  instead  of  brandy. 

Celery  Essence. 

Steep  an  ounce  of  celery  seed  in  half  a  pint  of 
good  brandy.     Keep  it  well  stopped. 

A  teaspoonful  will  flavor  a  tureen'  of  soup. 


essences.  345 

Eschalot  Essence. 

Peel,  and  cut  up  into  small  pieces,  a  dozen  heads 
of  eschalots,  or  pound  them  in  a  mortar  ;  put  them 
in  wide-mouthed  bottles,  and  fill  them  with  brandy 
or  strong  vinegar;  let  them  remain  a  week,  and 
then  pour  off  the  brandy  or  vinegar  into  a  fresh 
bottle,  and  it  is  ready  for  use.  A  teaspoonful  will 
flavor  a  gravy-boat  of  sauce,  and  will  be  found 
preferable  to  onions. 

Essence  of  Vanilla. 

Split  up  half  a  dozen  vanilla  beans,  put  them  in 
a  bottle  with  half  a  pint  of  brandy.  This  is  all 
that  is  necessary.     Cork  it  tightly. 

Lavender  Compound. 

Pick  offva  pint  of  lavender  flowers  just  before 
they  bloom,  put  them  in  a  quart  bottle,  fill  the 
bottle  with  French  brandy,  and  add  mace,  cloves, 
cinnamon,  and  orange-peel,  each  a  teaspoonful, 
with  a  pinch  of  cochineal.  Let  these  ingredients 
remain  together  for  three  weeks,  and  strain  the 
liquor  into  another  bottle,  and  cork  it  well.  Pour 
a  gill  of  water  on  the  lavender  blossoms,  allow  it 
to  remain  a  day,  and  add  it  to  the  second  bottle 
after  straining  as  before. 


346        CANNING  FRUITS  AND    VEGETABLES. 


CANNING  FRUITS  AND  VEGETABLES. 

These  should  be  fully  ripe,  without  blemish, 
especially  of  decay. 

In  the  first  place,  wash  them  and  pick  them 
clean,  put  them  in  the  cans  quite  full,  and  having 
put  on  the  covers  loosely,  set  the  cans  in  kettles 
of  cold  water  over  a  moderate  fire ;  let  the  water 
boil  gently,  then  remove  the  cans,  close  them 
tightly,  and  set  them  in  a  cool  place. 

Glass  cans  are  much  used  now;  but  as  these 
admit  light,  which  is  supposed  to  injure  the  fruit, 
they  should  be  placed  at  once  in  a  dark  closet. 

Fruit  keeps  better  without  sugar,  well  sealed 
and  kept  cool. 

Vegetables  should  be  boiled  longer  than  fruit, 
especially  corn,  peas,  and  beans. 


TO  DRY  FIGS,  CHERRIES,  DAMSONS,  ETC.     347 


TO  DET  PIGS,  CHEEKIES,  DAMSONS,  ETC. 

Scald  them  in  syrup  of  common  brown  sugar, 
and  put  them  in  dishes  in  the  sun.  Keep  the 
syrup,  and  repeat  the  scalding  for  two  or  three 
days,  then  put  the  dishes  of  fruit  in  the  stove,  after 
dinner,  when  the  fire  is  low.  This  will  very  nearly 
complete  the  drying.  After  this,  place  them  on 
the  highest  shelf  in  your  pantry,  cover  them  with 
a  thin  cloth  for  about  two  weeks,  when  you  may 
dip  them  in  sugar  and  water ;  place  them  in  the 
sun  again  for  a  few  days,  and  then  pack  them  in 
boxes  or  jars. 

A  coating  of  white  sugar  will  be  formed  on 
them,  which  will  cause  them  to  resemble  the  im- 
ported dried  figs,  etc. 

To  Dry  Tomatoes. 

Slice  half-ripe  tomatoes,  and  dip  them  in  boiling 
syrup,  then  put  them  in  the  sun  for  a  few  days  to 
dry,  under  thin  muslin.  When  dry,  pack  them  in 
jars.  In  winter,  stew  them  as  you  usually  do  fresh 
tomatoes,  with  water,  bread,  butter,  pepper,  and 
salt. 

Okra,  Dried. 

Cut  crosswise,  string  on  a  thread,  and  dry  your 
okra  in  the  shade.     The  sun  will  spoil  it  all. 

But  the  best  way  to  keep  okra  is  packed  down 
with  layers  of  salt.  Soak  them  a  little  when  you 
wish  to  use  them,  and  omit  Bait  in  your  soup  or 
gumbo. 


34 S  MISCELLANEOUS  RECEIPTS. 


MISCELLANEOUS  EECEIPTS. 

Diarrhoea. 

Cut  up  a  dozen  green  persimmons  with  an  ounce 
of  red  oak  bark,  boil  these  in  a  pint  of  water  till 
reduced  one -half,  then  add  one  ounce  of  gum 
arabic  and  half  a  pound  of  white  sugar.  Boil  the 
mixture  with  a  teacupful  of  the  syrup  from  black- 
berry preserves*  down  to  a  stiff  candy.  Sift  coarse 
white  sugar  on  a  clean  sheet  of  white  paper,  and 
drop  the  candy  on  it  in  the  form  of  lozenges.  Let 
the  patient  eat  three  or  four  each  day. 

This  receipt  is  from  a  knowing  friend. 

Diet. — Rice  flummery.  Drink  gum-arabic  water 
and  toast-water. 

Cure  for  a  bad  Cough,  Weak  ILungs,  etc. 

One  ounce  of  lignum-vitse  sawdust. 

One  ounce  of  hops. 

One  ounce  of  liquorice. 

Boil  these  ingredients  in  three  pints  of  pure 
water  to  one  pint.  Strain  the  liquor.  Pour  half 
a  pint  of  water  on  the  contents  of  the  strainer  so 
that  all  the  strength  of  the  ingredients  is  obtained  ; 
add  this  water  to  the  pint  of  strong  liquor.  Boil 
this  with  a  pound  and  a  half  of  white  sugar  and 
one  ounce  of  gum  arabic  down  to  a  stiff  candy. 
Pull  it  out  in  cords,  cut  them  in  lengths  of  a  finger, 

*  Take  care  that  the  preserves  have  not  fermented. 


MISCELLANEOUS  RECEIPTS.  349 

and  let  the  patient  keep  one  about  him,  and  eat  it 
whenever  the  cough  is  troublesome,  at  all  events 
three  sticks  per  day. 

If  the  lungs  are  affected,  put  an  ounce  of  lignum- 
vitse  in  a  pint  of  brandy  or  good  whisky.  Rub 
the  chest,  sides,  and  between  the  shoulders,  with  a 
flannel  wet  with  the  liquor,  three  times  a  day. 

Cure  for  Scrofula. 

Tea  of  dried  whortleberries,  taken  regularly 
through  the  day  for  three  or  four  weeks,  has  been 
known  to  cure  entirely  this  disease.  And  why 
not  internal  cancers  ? 

Osborne  Syrup. 

One  quarter  ounce  of  rhubarb. 

Half  ounce  of  annise  seed. 

Half  ounce  of  liquorice  root. 

Half  ounce  of  best  manna. 

Simmer  these  ingredients  slowly  in  a  porcelain 
etewpan,  with  three  parts  of  a  pint  of  water,  till  re- 
duced one  third.  Strain  the  liquor,  and  while  it  is 
cooling  burn  one  gill  of  best  brandy  in  a  cup  with 
a  tablespoonful  of  mixed  spices,  say  a  little  mace, 
cloves,  cinnamon,  and  allspice;  place  a  wire  frame 
or  a  few  nails  over  the  cup,  and  on  them  pile  up 
four  ounces  of  lumps  of  loaf-sugar;  set  fire  to  the 
brandy,  and  burn  down  all  the  'sugar.  This  will 
make  a  rich  syrup.  Strain  it  and  add  it  to  the  liquor 
previously  boiled.  After  having  poured  all  into  a 
clean  dry  bottle,  add  to  it  half  an  ounce  of  paregoric 
and  tl  iity  grains  of  salts  of  tartar,  with  halt  an  ounce 


of  gum-arabic. 


SO 


850  MISCELLANEOUS  RECEIPTS. 

This  syrup,  if  administered  in  the  early  stages 
of  diarrhoea,  will  arrest  it  at  once,  though  some- 
times, the  stomach  being  acid,  it  may  be  neces- 
sary to  administer  a  small  dose  of  magnesia.  This 
syrup  should  be  administered  three  times  a  day. 
To  an  adult  a  large  tablespoonful,  and  to  a  child  a 
teaspoonful.  And  even  when  the  disease  is  ar- 
rested I  give  it  every  night  on  going  to  bed  for 
several  nights.     It  is  simple  and  innocent. 

In  1833,  when  the  Asiatic  cholera  first  made  its 
appearance  in  this  country,  the  author  of  this  work 
enjoyed  the  unspeakable  pleasure  of  curing  several 
patients  with  Osborne  syrup:  spirits  of  turpentine 
being  applied  externally  to  the  whole  surface  of  the 
body. 

This  syrup  is  no  quackery,  but  was  originally 
made  after  a  prescription  of  an  eminent  physician 
who  practiced  in  the  family  of  the  author  of  this 
work. 

Hunter's  Bitters. 

Four  ounces  of  gentian  root. 

Three  oujices  of  orange-peel. 

One  and  a  half  ounces  of  cloves. 

Two  ounces  of  cinnamon. 

Half  ounce  of  cardamom. 

Two  ounces  of  fennel  seed. 

Cut  these  ingredients  up  in  fine  pieces,  and 
bruise  them  in  a  marble  mortar ;  then  put  them 
in  a  jug  and  add  a  gallon  of  best  Cognac  brandy. 
Place  it  in  the  sun  for  a  few  days,  shaking  it  fre- 
quently. 


MISCELLANEOUS  RECEIPTS.  351 

These  receipts  are  in  only  one  or  two  cases 
original;  they  are  gathered  from  any  reliable 
source,  with  the  hope  that  they  may  serve  a  good 
purpose  in  emergencies,  where  persons  are  out  of 
the  way  of  medical  advice  or  scientific  directions. 

Remedy  for  the  Bite  of  Rattlesnakes. 

The  following  receipt  is  claimed  to  be  an  un- 
failing remedy,  and  has  been  tried  with  success  in 
two  instances  where  soldiers  were  bitten  by  rattle- 
snakes, on  the  Plains,  which  came  under  the 
writer's  own  immediate  observation,  and  is  now 
sent  to  the  journal  for  the  purpose  of  making  it 
known  to  the  large  portion  of  our  army  now  serv- 
ing on  the  Plains,  and  other  places  where  the  rat- 
tlesnake is  found. 

Ribron's  antidote  to  the  poison  of  the  rattle- 
snake : 

Iodide  of  potassium,  four  grains ;  hydrarg.  chlor. 
corros.  (corrosive  sublimate),  two  grains  ;  bromine, 
five  drachms. 

Ten  drops  of  this  mixture,  diluted  with  a  table- 
spoonful  or  two  of  brandy  or  wine  or  whisky,  con- 
stitute a  dose,  to  be  repeated  if  necessary.  It 
must  be  kept  in  glass-stoppered  vials,  well  secured, 
as  the  air  will  affect  it.  This  is  an  invaluable 
remedy. — Army  and  Navy  Journal. 

Another. — Whortleberry -juice  applied  to  the  bite, 
and  a  decoction  taken  internally,  is  a  certain  cure. 


352  MISCELLANEOUS  RECEIPTS. 

Hydrophobia. 

Pennyroyal  leaves  pulverized  and  mixed  with 
honey.  Give  six  tablespoonfuls  a  day,  with  sweet 
oil,  for  three  days,  and  then  no  fears  should  remain. 

Bromide  of  potassium  is  also  a  remedy  for  this 
poison. 

Another.  —  Immediately  wash  the  wound  with 
warm  vinegar  or  water,  then  wipe  it  dry,  and  pour 
on  the  wound  a  few  drops  of  hydrochloric  acid. 
Mineral  acids  neutralize  animal  poison. 

To  prevent  dogs  from  going  mad,  mix  a  little 
sulphur  in  their  food  in  the  spring  of  the  year. 

Cure  for  a  bad  Cold  or  Cough. 

Slice  two  or  three  onions  in  a  bowl  with  alternate 
layers  of  sugar.  Let  them  remain  till  a  syrup  is 
formed,  and  take  a  spoonful  every  hour  through 
the  day. 

This  is  an  excellent  remedy. 

To  Cure  a  Cancer. 

Pound  up  a  handful  of  sorrel  leaves,  stew  them 
with  lard,  and  apply  the  poultice  to  the  cancer, 
taking  care  to  protect  the  well  flesh  by  means  of  a 
large  piece  of  adhesive  plaster  with  a  round  hole 
cut  in  the  center  just  sufficiently  large  to  expose 
the  cancer.  This  poultice  should  remain  twenty- 
four  hours. 

Strong  potash,  applied  in  the  same  way,  it  is 
said,  will  destroy  a  cancer  so  that  it  can  be  pulled 
out  as  you  would  pull  up  a  parsnip  from  the 
ground. 


MISCELLANEOUS  RECEIPTS.  353 

Cure  for  Asthma. 

Leaves  of  the  Jamestown  weed,  or  stramonium, 
dried  in  the  shade,  and  saturated  with  a  strong 
solution  of  saltpeter,  then  suffered  to  dry  again, 
if  smoked  so  as  to  inhale  the  fumes,  will  relieve 
the  sufferer  from  asthma  almost  immediately. 
Gather  the  leaves  before  frost. 

To  Cure  Dyspepsia. 

Eat  two  baked  apples  (with  skins  on)  for  tea, 
and  nothing  else  till  breakfast,  then  a  eup  of  coffee 
or  tea,  and  dry  toast,  with  thin  sliced  old  ham. 
For  dessert,  at  dinner,  two  baked  apples,  as  for 
tea  the  night  before.     Walk  after  dinner. 

Having  witnessed  the  good  effects  of  this  remedy, 
the  author  has  no  hesitation  in  recommending  it. 

Cure  for  Dysentery. 

A  tablespoonful  of  sweet  oil  with  twenty-five 
drops  of  laudanum. 

One  dose  is  often  sufficient. 

Another. — A  glass  of  hot  punch  with  plenty  of 
lemon-juce. 

Another. — A  strong  decoction  of  the  strawberry 
plant,  leaves  and  roots. 

Another. — Dress  cucumbers  with  vinegar,  salt, 
and  black  pepper,  and  drink  the  vinegar. 

To  Cure  Burns  or  Frostbitten  Fingers  or  Feet,  etc. 

Make  a  poultice  of  Indian-meal,  and  cover  the 
surface  of  it  with  green-tea  leaves. 

30* 


354  MISCELLANEOUS  RECEIPTS. 

To  Cure  a  Tetter. 

Take  prickly  ash  bark,  mint,  root  and  tops,  to- 
bacco, tar,  and  pokeroot ;  stew  all  these  together 
in  hog's  lard;  strain  it,  and,  when  nearly  cold, 
sprinkle  in  a  little  sulphur. 

Wash  the  tetter  with  vinegar  and  saltpeter  before 
applying  the  ointment.     Do  this  daily  till  well. 

Before  each  application,,  wash  the  head  with 
warm  Castile  soap. 

A  Sea-captain's  Remedy  for  Cholera. 

Mr.  G.  S.  Peabody,  master  of  the  packet-ship 
Isaac  Wright,  has  written  a  letter  giving  an  ac- 
count of  the  treatment  of  cholera  cases  which  oc- 
curred on  his  vessel  in  January  last,  during  a  trip 
from  Liverpool  to  New  York.  Captain  Peabody 
says  that  within  forty-eight  hours  after  sailing, 
cholera  appeared,  and  in  ten  days  twenty-seven  pas- 
sengers had  died  of  it,  though  they  were  treated 
"  by  the  book."  The  captain  then  applied  a  method 
of  treatment  that  had  been  recommended  by  his 
predecessor  in  command,  and  did  not  lose  another 
patient  on  that  voyage  or  since.  The  remedy  was 
this:  A  tablespoonful  of  salt  and  a  tablespoonful 
of  red  pepper  in  a  half  pint  of  hot  water.  The 
captain  says  he  was  himself  attacked  by  violent 
cholera,  with  cramps,  etc.,  but  the  medicine  "car- 
ried him  through."  He  adds :  "  The  medicine 
acts  quickly  as  an  emetic,  say  in  one  or  two 
minutes.  It  brings  up  a  very  offensive  matter, 
which    sticks    like   glue.      It   was   given,    among 


MISCELLANEOUS  RECEIPTS.  355 

others,  to  one  old  woman  of  eighty-four  years  of 
age,  who  was  on  deck.  Though  weak,  of  course,  she 
was  well  the  very  next  day.  I  have  known  it  to  be 
successfully  used  on  board  their  ships  by  at  least  a 
dozen  shipmasters  besides  myself.  Its  use  is  quite 
general  in  Liverpool,  where  even  some  of  the 
regular  doctors  find  it  to  their  advantage  to  resort 
to  it.  Provided  with  this  simple  receipt  I  no  longer 
consider  the  cholera  an  unmanageable  disease." 

Cure  for  the  Small-Pox. 

The  following  prescription  is  vouched  for  by  the 
East-port  (Me.)  Sentinel,  as  a  cure  for  the  small-pox : 

Give  to  the  patient  two  tablespoonfuls  of  a 
mixture  of  hop  *yeast  and  water,  sweetened  with 
molasses,  so  as  to  be  palatable,  equal  parts  of  each, 
three  times  a  day.  Children  under  twelve  years 
of  age  should  take  two  teaspoonfuls  three  times 
a  day. 

Diet. — Boiled  rice  and  milk,  and  toasted  bread 
moistened  with  water,  and  without  butter.  Eat  no 
meat.  Give  catnip  tea  as  often  as  the  patient  is 
thirsty.     Give  physic  when  necessary. 

If  the  above  treatment  is  strictly  followed,  no 
marks  of  small-pox  will  remain. 

Prevention  of  Lockjaw. 

Peach  leaves  pounded,  and  applied  immediately 
to  a  wound  caused  by  sticking  a  nail  in  the  foot  01 
hand,  will  prevent  lockjaw. 


356  MISCELLANEOUS  RECEIPTS. 

Another  Remedy  for  Small-Pox. 

A  correspondent  of  the  Stockton  (Cal.)  Herald 
writes  as  follows: 

I  herewith  append  a  receipt,  which  has  been 
used  to  my  knowledge  in  hundreds  of  cases.  It 
will  cure  the  small-pox  though  the  pittings  are 
filling.  When  Jenner  discovered  cow-pox  in 
England,  the  world  of  science  hurled  an  ava- 
lanche of  fame  upon  his  head,  but  when  the 
most  scientific  school  of  medicine  in  the  world — 
that  of  Paris — published  this  receipt  as  a  panacea 
for  small-pox,  it  passed  unheeded.  It  is  as  unfail- 
ing as  fate,  and  conquers  in  every  instance.  It  is 
harmless  when  taken  by  a  well  person.  It  will 
also  cure  scarlet  fever.  Here  is  the  receipt  as  I 
have  used  it,  and  cured  my  children  of  scarlet' 
fever ;  here  it  is  as  I  have  used  it  to  cure  the  small- 
pox; when  learned  physicians  said  the  patient  must 
die,  it  cured :  Sulphate  of  zinc,  one  grain  ;  fox- 
glove (digitalis),  one  grain ;  half  a  teaspoonful  of 
sugar;  mix  with  two  tablespoonfuls  of  water. 
"When  thoroughly  mixed,  add  four  ounces  of 
water.  Take  a  spoonful  every  hour.  Either  dis- 
ease will  disappear  in  twelve  hours.  For  a  child, 
smaller  doses,  according  to  age.  If  counties  would 
compel  their  physicians  to  use  this,  there  would  be 
no  need  of  pesthouses.  If  you  value  advice  and 
experience,  use  this  for  that  terrible  disease. 

Important  Medical  Discovery. 

A  remarkable  medical  discovery  has  recently 
been  made  in  the  treatment  of  deafness,  by  Pro- 


MISCELLANEOUS  RECEIPTS.  35? 

feasor  Scott,  of  the  New  York  Medical  University, 
by  which  the  most  apparently  hopeless  cases  are 
radically  cured.  The  method  consists  in  introduc- 
ing atomized  oxide  of  phenyl  directly  into  the 
cavity  of  the  tympanum.  No  unpleasant  sensa- 
tions are  produced,  and  a  feeling  of  clearness 
seems  to  follow  the  application.  Numerous  cases 
are  daily  treated  successfully  at  the  university. 

Diphtheria. 

Dr.  Revillout,  in  a  paper  presented  to  the  French 
Academy  of  Medicine,  asserts  that  lemon-juice  is 
one  of  the  most  efficacious  medicines  that  can  be 
applied  in  diphtheria,  and  relates  that  when  he  was 
a  dresser  in  the  hospital,  his  own  life  was  saved 
by  this  timely  application.  He  got  three  dozen 
lemons  and  gargled  his  throat  with  the  juice,  swal- 
lowing a  little  at  a  time,,  in  order  to  act  on  the 
more  deep-seated  parts.  Dr.  R.  has  noted  eleven 
cases  of  complete  success  obtained  by  this  method 
of  treatment. 

The  JLockjaw  can  be  Cured. 

An  experiment  which  has  just  taken  place  in 
one  of  the  Paris  hospitals  appears  to  establish  con- 
clusively that  lockjaw  can  be  cured  by  means  of 
the  curare  poison.  A  young  man,  twenty-four 
years  of  age,  having  had  one  of  his  toes  carried  off 
by  a  musket -shot,  considerable  injury  having  at 
the  same  time  been  inflicted  on  the  adjoining  ones 
by  the  projectile,  was  seized  with  lockjaw  four 
days  after  the  accident.  Dr.  Chassaignac  (who 
supplies  this  account  of  the  case)  was  called  in, 


358  MISCELLANEOUS  RECEIPTS. 

when  the  patient  was  already  far  gone.  A  potion, 
consisting  of  one  hundred  and  twenty  grammes 
of  tea,  with  ten-  centigrammes  of  curare,  was  ad- 
ministered in  the  dose  of  one  tablespoonful  per 
hour;  at  the  same  time  the  wound,  which  was 
much  jagged,  and  emitting  a  fetid  pus,  was  moist- 
ened with  a  solution  of  twenty  centigrammes  (four 
grains)  of  curare  in  two  hundred  grammes  of  dis- 
tilled water.  Bottles  of  warm  water  were  put  into 
the  patient's  bed.  The  first  spoonful  of  the  potion 
produced  some  effect  at  the  end  of  an  hour,  and  as 
the  treatment  went  on  so  did  the  state  of  the 
patient  improve.  The  solution  of  curare  used  for 
the  local  application  was  gradually  strengthened  to 
thirty,  and  at  length  to  forty  centigrammes  of  the 
poison ;  its  proportion  in  the  potion  was  also  in- 
creased to  fifteen,  and  then  to  twenty-five  centi- 
grammes. At  the  end  of  six  days  the  patient  was 
out  of  danger. 

Scarlatina  and  Measles. 

Mr.  Witt,  member  of  the  Royal  College  of  Sur- 
geons, has  published  a  pamphlet  in  which  he  states 
that  carbonate  of  ammonia  is  a  specific  for  the  cure 
of  scarlet  fever  and  measles.  He  cites  Dr.  Pearl, 
of  Liverpool,  and  other  practitioners,  who  have 
never  lost  a  case,  out  of  hundreds,  since  adopting 
this  remedy.  Two  drachms  of  the  bicarbonate  of 
ammonia  are  dissolved  in  five  ounces  of  water,  and 
two  tablespoonfuls  of  the  solution  given  every  two, 
three,  or  four  hours,  according  to  the  urgency  of 
the  symptoms.     No  acid  drink  must  be  taken,  but 


MISCELLANEOUS  RECEIPTS.  359 

only  water,  or  toast  and  water.  The  system  is  to 
be  moved  by  a  dose  of  calomel,  if  necessary.  The 
room  must  be  well  ventilated,  but  the  patient  pro- 
tected from  the  slightest  cold  or  draught.  Gargles 
should  also  be  employed  for  cleaning  the  throat. 
The  ammonia,  it  is  said,  counteracts  the  poison 
which  causes  scarlatina,  and  also  acts  on  the  system 
by  diminishing  the  frequency  and  at  the  same  time 
increasing  the  strength  of  the  pulse.  As  so  many 
children  die  from  these  diseases  in  this  country, 
this  remedy  ought  to  receive  a  fair  trial  from  the 
profession. 

Alleged  Certain  Cure  for  the  Bite  of  a  Mad  Dog. 

The  editor  of  the  Kent  News,  published  at  Ch.es- 
tertown,  Md.,  in  giving  publicity  to  the  following 
article,  says  "  it  may  be  proper  to  state,  for  the  in- 
formation of  persons  who  are  not  acquainted  with 
Mr.  Dyre,  that  he  is  a  highly  respectable  and  in- 
telligent farmer,  residing  near  Galena,  in  this 
county." 

Elecampane  is  a  plant  well  known  to  most  per- 
sons, and  is  to  be  found  in  many  of  our  gardens. 
Immediately  after  being  bitten,  take  one  and  a  half 
ounces  of  the  root  of  the  plant, — the  green  root  is 
perhaps  preferable,  but  the  dried  will  answer,  and 
may  be  found  in  our  drug  stores,  and  was  used 
by  me, — slice  or  bruise,  put  into  a  pint  of  fresh 
milk,  boil  down  to  a  half  pint,  strain,  and  when 
cold  drink,  fasting  for  at  least  six  hours  afterward. 
The  next  morning,  fasting,  repeat  the  dose,  using 
two  ounces  of  the  root.  On  the  third  morning  take 


360  MISCELLANEOUS  RECEIPTS. 

another  dose  prepared  as  the  last,  and  this  will  be 
sufficient.  It  is  recommended  that  after  each  dose 
nothing  be  eaten  for  at  least  six  hours. 

I  have  a  son  who  was  bitten  by  a  mad  dog  eigh- 
teen years  ago,  and  four  other  children  in  the  neigh- 
borhood were  also  bitten  ;  they  took  the  above  dose, 
and  are  alive  and  well  at  this  day.  And  I  have 
known  a  number  of  others  who  were  bitten  that 
applied  the  same  remedy. 

It  is  supposed  that  the  root  contains  a  principle 
which,  being  taken  up  by  the  blood  in  its  circula- 
tion, counteracts  or  neutralizes  the  deadly  effects 
of  the  virus  of  the  hydrophobia. 

I  feel  so  much  confidence  in  this  simple  remedy 
that  I  am  willing  you  should  give  my  name  in  con- 
nection with  this  statement. 

Franklin  Dyre. 

Cure  for  Drunkenness. 

Sulphate  of  iron,  five  grains;  magnesia,  ten 
grains;  peppermint-water,  eleven  drachms;  spirits 
of  nutmeg,  one  drachm.  A  wineglassful  twice 
a  day. 


MISCELLANEOUS  RECEIPTS.  361 


Poisons  and  Antidotes. 

The  following  list  of  antidotes  is  given  as  re- 
liable in  cases  of  poisoning,  to  which  all  are  in 
danger  of  being  subjected  some  time,  when,  per- 
haps, no  medical  skill  or  experienced  advice  is 
within  reach.  It  wOuld  be  well  for  every  family 
to  have  something  like  this,  which  they  can  turn 
to  at  a  moment's  warning. 

The  following  are  some  of  the  more  common 
poisons  and  the  remedies  most  likely  to-  be  at 
hand  in  case  of  need.  The  directions  may  be  old, 
but  in  case  you  happen  to  get  a  good,  strong  dose 
of  poison  down,  you  will  not  object  to  a  dure  on 
account  of  age. 

Adds.— These  cause  great  heat  and  a  sensation 
of  burning  pain  from  the  mouth  down  to  the  stom- 
ach. Remedies :  magnesia,  soda,  pearlash,  or  soap 
dissolved  in  water,  then  use  the  stomach-pump  or 
an  emetic. 

Alkalies. — Best  remedy  is  vinegar. 

Ammonia. — Remedy :  lemon-juice  or  vinegar. 

Alcohol. — First  cleanse  the  stomach  by  an  emetic, 
then  dash  cold  water  on  the  head,  and  ammonia 
(spirits  of  hartshorn). 

Arsenic. — Remedies:  in  the  first  place  evacuate 
the  stomach,  then  give  the  white  of  eggs,  lime- 

31 


362  MISCELLANEOUS  RECEIPTS. 

water,  or  chalk  and  water,  charcoal,  and  a  prep- 
aration of  iron,  particularly  hydrate. 

Lead,  White  Lead,  and  Sugar  of  Lead. — Remedies : 
alum,  cathartics,  such  as  castor  oil  and  Epsom  salts, 
specially  sulphuric  acid  lemonade. 

Charcoal. — In  poisons  by  carbonic  gas,  remove 
the  patient  into  the  open  air,  dash  cold  water  on 
the  head  and  body,  and  stimulate  the  nostrils  and 
lungs  by  hartshorn,  at  the  same  time  rubbing  the 

chest  briskly. 

Corrosive  Sublimate.  —  Give  the  white  of  eggs, 
freely  mixed  with  water,  or  give  wheat  flour  and 
water,  or  soap  and  water,  freely. 

Creasote. — White  of  eggs  and  emetics. 

Belladonna  {Night  Henbane). — Give  an  emetic,  then 
plenty  of  vinegar  and  water,  or  lemonade. 

Mushrooms,  when  Poisonous.  —  Give  an  emetic, 
plenty  of  vinegar  and  water,  with  doses  of  ether, 
if  handy. 

Nitrate  of  Silver  {Lunar  Caustic). — Give  a  strong 
solution  of  common  salt,  and  then  emetics. 

Opium. — First  give  a  strong  emetic  of  mustard 
and  water,  then  strong  coffee  and  acid  drinks; 
dash  cold  water  on  the  head. 

Laudanum. — Same  as  opium. 

Nux  Vomica. — First  give  emetics,  then  brandy. 

Oxalic  Acid  (frequently   mistaken    for    Epsom 


MISCELLANEOUS  RECEIPTS.  363 

salts). — Remedies :  chalk,  magnesia,  or  soap  and 
water,  and  other  soothing  drinks. 

Prussic  Acid. — When  there  is  time,  administer 
chlorine  in  the  shape  of  soda  and  lime ;  hot  brandy 
and  water,  hartshorn,  and  turpentine  are  also 
useful. 

Snake  Bites,  etc. — Apply  immediately  strong  harts- 
horn, and  take  internally;  also  give  sweet  oil  and 
stimulate  freely;  apply  a  ligature  tight  above  the 
part  bitten,  and  then  apply  a  cupping-glass. 

Tartar  Emetic. — Give  large  doses  of  tea  made  of 
galls,  Peruvian  bark,  or  white  oak  bark. 

Verdigris. — Plenty  of  white  of  eggs  and  water. 

White  Vitriol — Give  the  patient  plenty  of  milk 
and  water. 

Melted  Lard. — An  antidote  for  strychnine,  nux 
vomica,  wild  cherry,  and  nightshade. 

Tea  of  the  Sensitive  Plant  for  the  bite  of  a  rattle- 
snake. 


364  MISCELLANEOUS  RECEIPTS. 


Soaps. 

Twenty-five  pounds  of  clean  tallow  or  lard.  If 
you  have  not  these,  use  kitchen  grease,  that  is,  the 
skimmings  from  pots  or  what  is  left  from  frying,  or 
refuse  grease  of  any  kind.  Boil  this  in  weak  lye 
to  clean  it.  Put  your  grease  in  a  pot  or  kettle,  let 
it  melt,  and  begin  to  fry,  then  add  one  gallon  of 
weak  lye,  gradually,  stirring  it  all  the  while ;  after 
it  boils  awhile  add  another  gallon  of  weak  lye. 
Let  it  boil  again,  then  throw  in  two  or  three  gal- 
lons of  strong  lye  that  will  bear  up  an  egg.  Con- 
tinue to  boil  your  soap  briskly,  adding  strong  lye 
till  no  more  grease  appears  on  the  surface,  and  the 
mixture  becomes  transparent  and  thick.  As  soon 
as  these  conditions  arise,  pour  in  gradually  a  quart 
of  fine  salt.  Take  your  pot  from  the  fire,  and  let  it 
remain  till  next  day,  when  the  hard  soap  will  need 
cutting  out,  washed  from  the  crude  lye  below  it, 
and  again  melted,  poured  into  a  square  frame  or 
box,  and  suffered  to  remain  till  cold,  when  you 
may  cut  it  into  bars,  and  dry  it  for  use. 

If  you  wish  soft  soap,  do  not  add  any  salt.  If 
you  wish  pure,  mild  soap,  melt  it  a  third  time, 
with  rain-water,  which  will  cause  all  the  harsh 
quality  to  leave  the  soap,  and  sink  with  the  water 
below  where  the  soap  is  cold  and  hard. 

Soap  Mixture  for  Washing. 

Soft  soap,  four  pounds. 

Refined  borax,  one-fourth  of  a  pound. 

Common  salt,  three  ounces. 


MISCELLANEOUS  RECEIPTS.  365 

Boil  together  slowly  to  a  cake.  Keep  the  top 
separate  from  the  sediment  for  the  fine  clothes. 
The  remainder  will  do  for  common  clothes. 

"Wet  the  clothes  thoroughly,  rub  the  grease  and 
dirty  spots  well  with  the  soap.  Boil  the  clothes 
half  an  hour  in  strong  soapsuds.  Rinse  in  three 
clear  waters.     Common  soap  will  do  to  boil  with. 

Honey  Soap. 

Half  ounce  of  balsam  of  fir. 

Half  ounce  of  white  wax. 

Quarter  pint  of  honey. 

Half  ounce  of  white  rosin. 

Ten  pounds  of  purified  soap. 

Melt  these  ingredients  thoroughly,  and  mix  them 
well,  then  add  a  quarter  of  an  ounce  of  essence  of 
cloves,  cinnamon,  bergamot. 

Pour  it  in  moulds,  or  in  a  box.  Cut  it  in  cakes 
to  suit,  when  cold. 

Soda  Soap. 

Four  pounds  of  tallow,  oil,  or  lard. 

One  pound  of  caustic  or  unslacked  lime. 

Two  pounds  of  soda. 

Half  ounce  of  beeswax. 

Quarter  ounce  of  rosin,  with  a  thimbleful  of 
borax. 

Put  the  lime  and  soda  in  a  vessel  of  convenient 
kind,  and  pour  on  them  six  quarts  of  boiling  water ; 
stir  it  up  well,  and  then  allow  it  to  settle  thoroughly. 
In  the  mean  time  put  your  grease  on  to  melt.  As 
soon  as  the  lime  is  settled,  pour  off  the  clear  lye, 

31* 


366  MISCELLANEOUS  RECEIPTS. 

and  add  a  gallon  of  water  again  to  the  lime.  Allow 
it  to  settle,  when  pour  off  the  lye  as  before  in  a 
separate  vessel  from  the  first  lye.  Strain  both 
separately. 

Now  bring  your  grease  to  a  boil,  and  add  a  cupful 
at  a  time  of  the  weak  lye  till  the  mixture  becomes 
saponified  or  amalgamated.  Now  continue  to  boil, 
and  add  strong  lye  till  the  whole  is  in,  and  after 
this  continue  the  boiling  and  stirring  till  your  soap 
becomes  sufficiently  thick  that  the  spoon  or  stick 
may  remain  standing  in  the  middle  without  hold- 
ing. Now  add  your  rosin  and  borax  in  a  pounded 
state,  stir  them  in  well,  and  pour  your  soap  in  the 
mould,  or  box,  from  which  cut  it  in  cakes  to  suit 
you  when  cold.  * 

Make  honey  and  other  perfumed  soaps  from  this 
soda  soap  by  melting  again,  and  adding  the  desired 
improvements. 

Oil  of  rose,  bitter  almonds,  lavender,  or  a  little 
musk,  are  used  for  toilet  soaps. 

Hard  Soap  from  Potash. 

Take  five  pounds  of  potash,  dissolve  in  two  and 
a  half  gallons  of  boiling  water;  melt  five  pounds  of 
lard  or  tallow  in  two  gallons  of  water.  Add  the 
lye  of  potash  gradually,  about  a  pint  every  two 
minutes,  stirring  all  the  while.  Occasionally  add  a 
little  water  to  supply  the  place  of  that  which  evapo- 
rates during  the  ebullition.  "When  the  mass  be- 
comes as  thick  as  honey,  and  no  grease  remains 
unconsumed,  pour  in  six  or  eight  ounces  of  com- 
mon salt,  and  boil  until  the  soap  curdles  and  floats 


MISCELLANEOUS  RECEIPTS.  367 

on  the  top, — it  will  sometimes  require  more  than 
an  hour  to  do  this.  Skim  off  and  put  in  shallow 
boxes,  and  when  cold  cut  into  bars.  To  perfume 
it,  stir  in  after  it  is  put  into  boxes  some  oil  of 
sassafras,  lavender,  or  other  essential  oil. 

You  may,  if  you  choose,  as  soon  as  you  put  in 
the  salt  take  the  pot  off,  and  set  it  aside  until  the 
next  day,  and  then  boil,  having  put  in  the  day 
before  about  two  gallons  of  water.  This  will  make 
a  fine,  hard  soap,  good  enough  for  anybody. 


368  MISCELLANEOUS  RECEIPTS. 

DYES.— To  Dye  Black. 

Boil  together,  well,  one  pound  of  logwood  with 
half  a  gallon  of  good  vinegar,  wet  your  silks  or 
woolens,  and  then  put  them  in  the  pot  with  your 
dye,  and  let  the  pot  boil  slightly ;  then  wring  them 
out,  shake  them,  let  them  become  cold,  and  return 
them  to  the  dye.  Do  this  three  times,  and  then 
raise  them  from  the  pot,  and  allow  them  to  drip. 
Do  not  wring  them  this  time.  Hang  them  out  to 
dry,  and  then  wash  them  through  several  clear 
waters  till  they  cease  to  color  the  water. 

Cedar  Dye. 

Boil  boughs  of  cedar  in  two  gallons  of  water, 
then  take  out  the  boughs,  and  add  a  teaspoonful 
of  copperas.  Drop  your  articles  in  the  dye,  after 
wetting  them  with  pure  water.  Boil  them  an 
hour. 

Scarlet  Dye. 

One  pound  of  bloodroot  and  one  of  madder, 
boiled  in  six  gallons  of  lye.  Stir  it,  then  allow  it 
to  stand  twenty -four  hours,  till  there  are  signs  of 
fermentation.  This  quantity  will  dye  ten  pounds 
of  cotton  or  linen. 

Brazil  Wood  Dye. 

Two  pounds  boiled  in  a  bag  seven  hours  in  a 
brass  kettle ;  then  take  out  the  wood  and  add  one 
pound  of  alum.  This  dyes  pink;  and  if  you  wish 
purpler  wash  the  articles  in  soapsuds; 


MISCELLANEOUS  RECEIPTS.  gg9 

To  Dye  Cotton  Black. 

First  dye  it  with  copperas,  then  prepare  a  dye  of 
the  following  ingredients:  chincapin  leaves  and 
buds,  alder  bushes,  sour -wood  leaves,  sumach 
boughs  and  leaves,  and  parsley.  When  well 
boiled  and  strained,  boil  your  cotton  again  in 
the  decoction,  and  when  dry,  wash  it  thoroughly 
in  clear,  cold  water  till  it  will  no  longer  color  it. 

To  Dye  Cotton  or  Wool  Brown. 

A  lady  friend  sends  the  following  receipt  for 
dyeing  cotton  or  wool  brown : 

Take  the  bark  of  the  root  of  a  common  wild 
plum,  boil  in  iron  or  brass,  as  most  convenient, 
until  the  dye  looks  almost  black;  strain,  and  add 
a  small  quantity  of  copperas  dissolved  in  a  small 
quantity  of  the  dye;  add  the  article  to  be  dyed. 
Boil  an  hour  or  so ;  wring  out  and  dip  in  strong, 
cold  lye.  "When  dry,  rinse  in  cold  water.  This 
gives  a  genuine  bright  brown,  which  is  the  pret- 
tiest contrast  for  blue;  and  when  checked  in  to- 
gether makes  a  dress  becoming  enough  for  the 
proudest  Southern  dame  or  belle.    Ladies,  try  it. 


370  MISCELLANEOUS  RECEIPTS. 

Gordon's  Indelible  Ink. 

Pound  a  number  of  green  persimmons  to  a  pulp, 
then  pour  over  them  sufficient  water  to  covea*  them, 
and  press  out  all  the  juice.  Boil  it  down  to  half 
the  quantity,  and  add  a  small  piece  of  copperas. 

To  Remove  Spots  of  Spermaceti  or  Adamantine. 

Take  the  article  into  a  cold  place,  scrape  off 
gently  all  you  can,  and  then  rub  the  spot  with  cold 
alcohol  or  spirits  of  turpentine. 

To  make  a  good  Blacking  for  Shoes  or  Boots. 

The  pulp  of  pride  of  China  berries  wet  with 

molasses. 

Cold  Cream. 

Two  ounces  of  oil  of  sweet  almonds. 

Half  ounce  of  spermaceti, 

A  drachm  of  white  wax. 

One  ounce  of  rose-water. 

Melt  the  three  first  ingredients,  and  gradually 
stir  in  the  last  in  very  small  portions.  Stir  it  till 
cold  and  perfectly  smooth. 

Fire-proof  Wash  for  Kitchens. 

Slack  a  peck  of  lime  in  boiling  water,  then  add 
three  pouuds  of  salt,  three  pounds  of  brown  sugar, 
and  one  pound  of  alum.  Color  with  lampblack  or 
ochre. 


MISCELLANEOUS  RECEIPTS.  371 

Paste. 

Dissolve  an  ounce  of  alum  in  a  quart  of  warm 
water;  when  cold,  add  as  much  flour  as  would 
make  it  the  consistence  of  cream,  then  throw  into 
it  as  much  powdered  rosin  as  will  stand  on  a  shil- 
ling: add  two  or  three  cloves.  Boil  it  to  a  con- 
sistence, stirring  it  all  the  time.  It  will  keep  for 
twelve  months,  and  when  dry  may  be  softened 
with  water. 


THE  END. 


INDEX. 


Alamode  Beep,  192,  193. 
Alice's  Pudding,  271. 
Almond  Candy,  288. 

Cream,  284. 

Pudding,  268. 

Sponge  Cake,  323. 
Anchovy  Sauce,  214. 
Antidotes  to  Poisons,  361-363. 
Apees,  331. 
Apple  Compote,  298. 

Dumplings,  276. 

Fritters,  278. 

Jelly,  306,  307. 

Pie,  256. 

Pudding,  264,  273. 

Turnovers,  277. 
Apples,  Baked,  with  Tapioca,  297. 

Green,  to  stew,  304. 

Preserved,  297. 

Stewed,  305. 

to  fry,  305. 

Transparent,  304. 
Apricots,  Brandied,  308. 

Preserved,  293. 
Arrowroot,  101. 
Artichokes,  243. 
Asparagus,  242. 

Sauce,  213. 

to  cultivate,  51,  52. 
Asthma,  cure  for,  353. 

Baked  Apples,  297,  304. 

Custard,  280. 

Indian  Pudding,  264. 

Pudding  for  two,  269. 

Tenderloin,  194. 
Barbadoes  Bread  Pudding,  272. 

Muffins,  149. 

Plum  Cake,  316. 
Bath  Cakes,  331. 
Bathing,  29. 
Batter  Cakes,  145. 


Bean  Soup,  170. 
Beans,  Snap,  244. 
Beef,  Alamode,  192, 193. 

Collared,  195. 

Corned,  to  boil,  198. 

Dried,  163. 

Sirloin  of,  188-190. 

Soup,  169,  170. 

Tea,  100. 

to  stew,  195. 

Tongues,  and  Venison,  Mode 
of  Curing,  156,  157. 
Beefsteak,  191. 
Beets,  242. 
Bell  Fritters,  278. 
Binah  Muffins,  148. 
Biscuits,  Cream,  143. 

Drop,  320. 

Lemon,  136. 

Light,  143. 

Naples,  333. 

Soda,  143. 

Southern,  141. 

Sweet,  332. 

Sweet  Potato,  139. 
Bitters,  Hunter's,  350. 
Black  Cake,  319. 
Blackberry  Cordial,  342. 

Pudding,  270. 

Wine,  340. 
Blacking,  to  make,  370. 
Blanc-mange,  286. 

Farina,  281. 

Rice,  279. 
Boiled  Bread,  153. 

Cherry  Pudding,  269. 

Custard,  279. 

Icing,  310. 

Lemon  Pudding,  274. 

Molasses  Pudding,  268. 

Bice,  237,  238. 

Turkey,  with  Oysters,  224. 

( "373  ) 


374 


INDEX. 


Boned  Beef  Roll,  194. 

Turkey,  219. 
Bran  Bread,  135. 
Brandied  Apricots,  308. 
Brandy  Peaches,  299. 
Brasses,  to  clean,  123. 
Bread,  directions  for  making,  132. 

Boiled,  153. 

Bran,  135. 

Cottage,  140. 

Planters',  136. 

Premium,  132,  133. 

Pudding,  266. 
Breakfast,  120-128. 

Buns,  136. 

Cream  Muffins,  141. 
Bride  Cake,  321. 
Brittle  Ginger  Cakes,  338. 
Broiled  Chickens,  219. 

Chickens,  gravy  for,  221. 

Oysters,  184. 
Brown  Flour  Cakes,  141. 
Browning  for  Soup  or  Gravies,  197. 
Brunswick  Stew,  223. 
Bryan  Pone,  149. 
Buckwheat  Cakes,  140. 
Buena  Vista  Cakes,  327. 
Buns,  Breakfast,  136. 

Carolina,  332. 

Lady,  322. 

Spanish,  331. 
Burns,  to  cure,  353. 
Buttermilk  Cakes,  149. 

Pone,  150. 

Cabbage,  243. 

Pickled,  246. 
Cakes,  314-338. 
Calf's  Feet,  161. 

Head  Fried,  194. 

Head  Soup,  171. 

Head,  to  clean,  171. 

Liver,  161. 
Calves'  Feet  Jelly,  306. 
Cancer,  to  cure,  352. 
Candied  Tree,  289. 
Candy,  Almond,  288. 

Cocoanut,  288. 

Horehound,  290. 

Molasses,  290. 

Sugar,  288. 
Canning  Fruits  and  Vegetables,  346. 
Canvas- back  Ducks,  222. 
Carolina  Buns,  332. 
Carrots,  244. 


Catsup,  Cucumber,  254. 
Mushroom,  248. 
Tomato,  253. 
Walnut,  251. 
Cauliflowers,  54,  240. 
Celery,  233. 

Essence,  344. 
Sauce,  215. 
to  cultivate,  52-54. 
Cellars,  26. 
Charlotte-Russe,  285. 
Cheap  Tea  Cake,  323. 
Cheese,  40,  41. 
Cakes,  278. 
Head,  162. 
to  toast,  210. 
Cherries,  Preserved,  296. 
Cherry  Bounce,  340. 
Chicken  Pie,  220. 
Pot-pie,  224. 
Pudding,  245. 
Salad,  236. 
Soup,  172. 
Water,  101. 
Chickens,  Broiled,  219. 
Fried,  218. 

Fried  with  Cream,  225. 
to  fricassee,  225. 
Children,  Management  of,  72-77. 

Moral  Training  of,  77-80. 
Chitterlings,  207. 
Chocolate,  127. 

Cream,  283. 
Cholera,  remedy  for,  354. 
Chow-Chow,  254. 
Chowder,  179. 
Churning,  39,  40. 
Citron  Cake,  318,  320. 

from  Muskmelons,  302. 
Pudding,  270. 
Clam  Soup,  173. 
Clams,  182. 
Clarence  Cake,  326. 
Cleaning  House,  27. 
Cocoanut  Cake,  324,  329. 
Candy,  288. 
Pudding,  273. 
Sponge  Cake,  330. 
Codfish,  180. 
Coffee,  123-126. 
Cold  or  Cough,  cure  for,  352. 
Cold  Cream,  370. 

Slaw,  244. 
Collared  Beef,  195. 
Compote  of  Apple,  298. 


INDEX. 


375 


Confederate  Pudding,  267. 

Cook,  the,  17. 

Cookies,  328. 

Cordial,  Blackberry,  342. 

Corn  Fritters,  245. 

Green,  to  fry,  235. 

Pudding,  245. 

Starch  Pudding,  275. 
Corned  Beef,  to  boil,  198. 
Cottage  Bread,  140. 
Cough,  cure  for,  348. 
Court  Bouillon,  176. 
Cows,  treatment  of,  42-44. 
Crab  Apples,  Preserved,  298. 
Crackers,  Scalded,  144. 

Sitgrieves,  142. 
Cranberries,  287. 
Cranberry  Sauce,  212. 
Cream  Biscuits,  143. 

Cakes,  320,  325,  326. 

Nectar,  308. 

Sauce,  259. 
Crisp  Johnny-Cakes,  151. 

Muffins,  150. 

Wafers,  143. 
Croatan  Pudding,  267. 
Cucumber  Catsup,  254. 
Cucumbers,  244. 

to  pickle,  246. 
Cup  Cake,  316,  328. 
Curing  Meats,  154,  164. 
Currant  Jelly,  306. 
Custard,  279,  280,  281. 

Mould,  281. 

Rock,  280. 
Custis  Charlotte-Russe,  265. 

Dabs,  145,  149. 
Dainty  Pudding,  271. 
Dairy,  38-44. 
Damson  Pickles,  249,  250. 
Deafness,  cure  for,  356. 
Dessert,  167,  168. 
Dewberries,  Preserved,  296. 
Diarrhoea,  core.for,  34S. 
Dinner  for  a  poor  family,  206. 
Dinner-Table,  163-168. 
Diphtheria,  357. 
Dixie  Rolls,  137. 
Doughnuts,  333. 
Dressing  for  Lettuce,  etc.,  235. 
Dried  Beef,  163. 
Drop  Biscuits,  320. 

Muffins,  147. 
Drunkenness,  cure  for,  360. 


Dry  Yeast,  129. 
Ducks,  Canvas-back,  222. 
Dumplings,  Apple,  276. 
Dyes,  368,  369. 
Dysentery,  cure  for,  353. 
Dyspepsia,  to  cure,  353. 

Economy,  10-12. 
Edgecombe  Pudding,  265. 
Eels,  to  stew,  175. 
Egg  Muffins,  138. 

Pie,  209. 

Plant,  241. 

Sauce,  212. 
Eggnog,  284. 
Eggs,  208-210. 

Fried,  208. 

Poached,  208. 

Scrambled,  209. 
Elderberry  Wine,  341. 
Eschalot  Essence,  345. 
Essence  of  Ginger,  344. 

of  Vanilla,  345. 
Essences,  Herb,  for  Soup,  344. 
Eve's  Delight,  287. 

Pudding,  265. 

Farina  Blanc-mange,  281. 

Favorite  Muffins,  139. 

Fig  Pudding,  273. 

Filling,  215,  216. 

Fire-proof  Wash  for  Kitchens,  370, 

Fish,  173-180. 

to  bake,  179. 

to  boil,  174. 

to  broil,  177. 

to  fry,  177. 

to  pickle,  177. 

to  stew,  179. 
Flannel  Cakes,  148. 
Floating  Island,  278,  279. 
Flummery,  Rice,  100,  280. 
Force-meat  Balls,  171. 
Fosset  Pudding,  264. 
Fresh  Potato  Yeast,  131. 
Fricasseed  Chicken,  225. 
Fried  Apples,  305. 

Chickens,  218. 

Eggs,  208. 

Oysters,  181. 

Rice,  238. 
Fritters,  277. 
Frostbite,  to  cure,  353. 
Fruit,  to  dry,  347. 
Frumenty,  276. 


3T6 


INDEX. 


Garden,  48-59. 

General  Hints  and  Directions,  20 

-30. 
Gingerbread,  337. 

Soft,  338. 
Ginger  Cakes,  Brittle,  338. 

Cakes,  Negro,  338. 

Cakes,  Preserved,  336. 

Essence  of,  344. 

Nuts,  327. 

Snaps,  334. 
Golden  Cake,  315. 
Goose,  filling  for,  216. 

to  roast  or  bake  a,  222. 
Grain,  to  take  the  husks  off,  236. 
Grape-vine,  how  to  plant  a,  56-58. 
Gravies,  211. 
Great  Hominy,  230,  232. 
Green  Apples,  to  stew,  304. 

Corn,  234. 

Corn,  to  fry,  235. 

Corn  Pie,  234. 

Ginger,  to  preserve,  298. 

Melon  Sweetmeat,  295. 

Pea  Soup,  172. 

Peas,  233. 

Sweetmeats,  to  make,  302. 

Tomato  Pickle,  247. 
Greens,  239. 
Griddle  Cakes,  152. 
Ground  Rice  Pudding,  272. 
Gruel,  Indian,  239. 

Rice,  101. 
Guinea-Fowls,  225. 
Gumbo,  226. 

Okra  for,  236. 

Hager's  Cakes,  336. 
Hague  Puddings,  273. 
Ham,  filling  for,  216. 

to  boil  a,  197. 

to  broil,  196. 

to  fry  eggs  with,  208. 
Hams,  to  cure  in  Pickle,  156. 
Hard  Soap  from  Potash,  366. 
Hartshorn  Jelly,  307. 
Hash,  196. 

Alamode,  194. 
Head  Cheese,  162. 
Henderson  Pudding,  266. 
Henrietta  Pudding,  264. 
Henry  Clay  Cake,  326. 
Herb  Essences  for  Soup,  344. 
Hoo  Cake,  153. 
Home,  103-116. 


Hominy,  229-232. 

Cakes,  145. 

to  fry,  231. 
Honev  Soap,  365. 
Hop  Yeast,  129. 
Horehound  Candy,  290. 
Housewifery,  rules  in,  119,  120. 
Hunter's  Beef,  195, 196. 

Bitters,  350. 
Hydrophobia,  remedy  for,  352. 

Ice  Cream,  282-284. 
Icing,  310-313. 
Indelible  Ink,  370. 
Indian  Gruel,  239. 

Mush,  238. 

Pudding,  Baked,  264. 

Pudding,  Boiled,  262. 
Irish  Potato  Pudding,  275. 

Potatoes,  to  boil,  227. 
Ironing,  35, 36. 

Jams,  301. 

Jelly,  Apple,  306,  307 

Cake,  324. 

Calves'  Feet,  306. 

Currant,  306. 

from  Gelatine,  307. 

Hartshorn,  307. 

Pudding,  271. 

Quince,  306. 

without  Cooking,  308. 
Jerusalem  Artichokes,  243. 
Johnny-Cakes,  151. 
Julep,  343. 
Jumbles,  325,  329. 

Kitchen,  15. 

Knives,  to  Clean,  122. 

Lady  Buns,  322. 

Cake,  318. 

Rolls,  135. 
Lady  Raleigh's  Charlotte  -  Russe, 

285. 
Lafayette  Cake,  322. 
Lamb,  to  bake,  206. 

Pie,  206. 
Lard,  to  dry,  158. 
Laundry,  31-37. 
Lavender  Compound,  345. 
Lemon  Biscuits,  136. 

Cake,  318. 

Ice  Cream,  2S2,  283. 

Pudding,  271. 


INDEX. 


377 


Lemonade,  343. 
Lettuce,  235. 
Light  Biscuits,  143. 
Liver  Puddings,  160. 
Lobster  Sauce,  213. 
Lockjaw,  355,  357. 

Macaroni,  209. 
Macaroons,  334. 
Mad  Dog,  cure  for  bite  of,  359. 
Management  of  Children,  72-77. 
Mangoes,  Stuffing  for,  251. 
Marmalade,  Orange,  300. 
Peach,  300. 
Quince,  301. 
Tomato,  247,  301. 
Mashed  Potatoes,  227. 
Measle3,  358. 
Meat,  to  smoke,  157. 
Meringue  Cake,  319. 
Milk-Toast,  144. 
Minced  Pies,  257. 
Mint  Julep,  343. 

Sauce,  215. 
Mock  Cocoanut  Pudding,  275. 
Molasses  Cake,  335. 

Candy,  290. 

Pound  Cake,  334. 
Moonshine  Syllabub,  284. 
Moral  Training  of  Children,  77-80. 
Mould  Custard,  281. 
Mountain  Cake,  319. 
Mrs.  Gen.  Lee's  Boiled  Pastry,  256. 
Mrs.  Blake's  Pound  Cake,  314. 
Muffins,  ] 37-150. 

Barhadoe  ,  149. 

Binali,  148. 

Bre<.kfa.-(  Cream,  141* 

Crirp,  LftO. 

Drop,  147. 

Egg,  138. 

Favorite,  139. 

Patty,  151. 

Sponge,  137,  138. 

Tough,  138. 

Victoria,  146. 
Mush,  Ind  an,  238. 
Mushroom,  Catsup,  248. 

Sauce,  213. 
Mushrooms  Stewed,  239. 
Mutton,  Boiled  Leg  oi,  202. 

Soup,  2U3. 

Steaks,  203. 

Stew,  202. 
Mutiou-C.  op,  Soyer's,  203. 


Naples  Biscuits,  333. 
Neapolitan  Pudding,  268. 
Nectarines,  Preserved,  294. 
Negro  Ginger  Cakes,  338. 
Negus  of  Port  Wine,  343. 
New  Year's  Cake,  337. 
Newbern  Syllabub,  284. 
Number  One  Cakes,  325. 
Nursery,  60-97. 

Okra,  Dried,  347. 

for  Gumbo,  236. 

Soup,  171. 
Okras,  243. 
Omelets,  210,  211. 
One-Two-Three-Four  Cake,  317. 
Onions,  241. 
Orange  Marmalade,  300. 

Pudding,  269. 
Ornaments  for  Iced  Cakes,  311, 312. 
Osborne  Syrup,  349,  350. 
Ox-tail  Soup,  207. 
Oyster  Fritters,  184. 

Pie,  183. 

Sauce,  214. 

Soup,  172. 
Oysters,  181. 

Broiled,  184. 

Fried,  181. 

Pickled,  183. 

Scolloped,  183. 

to  roast,  184. 

to  stew,  182. 

Vegetable,  240. 

Pancakes,  276. 
Parsnips,  240. 
Partridges,  Potted,  221 . 
Paste,  371. 
Pastry,  255-258. 
Patty  Muffins,  151. 
Peach  Chips,  300. 

Cream,  283. 

Mangoes,  249. 

Marmalade,  300. 
Peaches,  Brandied,  299 

how  to  take  the  sto»«*  <Jnfc  of 
whole,  294. 

Preserved,  293. 

to  pickle,  250,  251. 
Pears,  Preserved,  294,  301. 
Peas,  Green,  233. 
Pelau,  222,  223. 
Peppers,  Stuffing  for,  251. 
Perch,  178. 


318 


INDEX. 


Persico,  342. 
Pickled  Oysters,  183. 
Pickles : 

Dainson,  249,  250. 

Green  Tomato,  247. 

Oysters,  183. 

Peach,  250,  251. 

Sweet  Peach,  25.0. 

Tomatoes,  247. 

AValnuts,  250. 

Yellow,  248. 
Pickling,  246-254. 
Pie,  Apple,  256. 

Chicken,  220. 

Egg,  209. 

Green  Corn,  234.  < 

Lamb,  206. 

Minced,  257. 

Oyster,  183. 

Pigeon,  221. 

Sweet  Potato,  256. 
Pig,  to  bake  a,  205. 

to  roast  a,  204,  205. 
Pigeon  Pie,  221. 
Pig's  Feet,  162. 

Pineapple,  to  preserve  whole,  294. 
Plain  Baked  Pudding,  263. 

Boiled  Pudding,  263. 
Planters'  Bread,  136. 
Plum  Cake,  Barbadoes,  316. 

Pudding,  260,261. 
Plums,  Preserved,  299. 
Poached  Eggs,  208. 
Poisons  and  Antidotes,  361-363. 
Pone,  Bryan,  149. 

Buttermilk,  150. 

St.  Charles,  150. 

Sweet,  152. 
Pork  and  Beans,  207. 

to  roast  a  Leg  of,  205. 
Port  Wine  Negus,  343. 
Potato  Cakes,  228. 

Paste,  256. 

Pudding,  270. 

Yeast,  130. 
Potatoes,  Fried,  228. 

Irish,  to  boil,  227. 

Mashed,  227. 

Sweet,  228. 
Pot-pie,  Chicken,  224. 
Potted  Partridges,  221. 
Poultry,  45-48. 

to  prepare,  for  roasting  or  boil- 
ing, 216,  217. 
Pound  Cake,  314. 


Premium  Bread,  No.  1,  132. 
No.  2,  133. 
Preserve  Pudding,  263. 
Preserved  Ginger  Cakes,  336. 
Preserves  : 

Apples,  297. 

Cherries,  296. 

Crab  Apples,  298. 

Dewberries,  296. 

Green  Melon,  295. 

Nectarines,  294. 

Quinces,  294. 

Peaches,  293. 

Pears,  294,  301. 

Pineapples,  293,  294. 

Plums,  299. 

Raspberries,  296. 

Strawberries,  305. 

Syrup  for,  293. 

Tomatoes,  296. 
Preserving  Fruits,  291,  292. 
Province  Kiss  Cakes,  321. 
Pudding,  Almond,  268. 

Apple,  264,  273. 

Baked,  for  two,  269. 

Barbadoes  Bread,  272. 

Blackberry,  270. 

Boiled  Cherry,  269. 

Boiled  Lemon,  274. 

Boiled  Molasses,  268. 

Bread,  266. 

Chicken,  245. 

Citron,  270. 

Cocoanut,  273. 

Confederate,  267. 

Corn,  245. 

Corn  Starch,  275. 

Croatan,  267. 

Dainty,  271. 

Edgecombe,  265. 

Eve's,  265. 

Fig,  273. 

Fosset,  264. 

Ground  Rice,  272. 

Hague,  273. 

Henderson,  266. 

Henrietta,  264. 

Indian,  Baked,  264. 

Indian,  Boiled,  262. 

Irish  Potato,  275. 

Jelly,  271. 

Lemon,  271. 

Mock  Cocoanut,  275. 

Neapolitan,  268. 

Orange,  269. 


INDEX. 


319 


Pudding,  Plain  Baked,  263. 

Plain  Boiled,  263. 

Plum,  260,  261. 

Potato,  270. 

Preserve,  263. 

Puff,  266. 

Pumpkin,  272. 

Raleigh,  274. 

Rice,  261,  262. 

Sponge  Cake,  268. 

Suet,  275. 

Sunderland,  264. 

Sweet  Potato,  267,  274. 

Tapioca,  265. 

Transparent,  274. 

Sauce,  259. 
Puff  Paste,  255. 

Pudding,  266. 
Puffs,  258. 

Pumpkin  Pudding,  272. 
Punch,  343. 
Pyramid  Cake,  313. 

Queen  Cake,  318. 
Quince  Jelly,  306. 

Marmalade,  301. 
Quinces,  Preserved,  294. 

Raisin  Cake,  320. 
Raleigh  Pudding,  274. 
Raspberries,  Preserved,  296. 
Raspberry  Cream,  283. 

Vinegar,  254. 
Rasped  Rolls,  135. 
Ratafia,  342. 

Rattlesnake-Bite,  remedy  for,  351. 
Religion  in  the  Family,  87. 
Rennet,  41. 
Rice  Blanc-mange,  279. 

Boiled,  237,  238. 

Cakes,  150. 

Flummery,  100,  280. 

Fried,  238. 

Gruel,  101. 

Pudding,  261,  262. 

Puffs,  239. 

Waffles,  145,  146. 
Ring  Rolls,  137. 

Roast  Beef  of  Old  England,  188. 
Roasted  Clams,  184. 

Eggs,  210. 
Roasting,  186-188. 
Rock  Custard,  280. 
Rolls,  134. 

Dixie,  137. 


Rolls,  Lady,  135. 

Rasped,  135. 

Ring,  137. 
Rowena  Cakes,  323. 
Rusk,  333. 

Salad,  Chicken,  236. 
Sally-lunn,  146. 
Salmon,  180. 
Salsify,  240. 
Salt  Herrings,  177. 

Shad,  178. 
Salt- Yeast  Bread,  134. 
Sandwiches,  137. 
Sauce,  Asparagus,  213. 

Cranberry,  212. 

Cream,  259. 

Egg,  212. 

Lobster,  213. 

Mint,  215. 

Mushroom,  213. 

Oyster,  214. 

Shrimp,  212. 

Tomato,  214. 
Sausage,  to  prepare  Cases  for,  158. 
Sausages,  159. 
Scalded  Crackers,  144. 
Scarlatina,  358. 
Scolloped  Oysters,  183. 
Scotch  Cakes,  139. 
Scrambled  Eggs,  209. 
Scrofula,  cure  for,  349. 
Servants,  16. 
Shad,  175,  176. 
Short  Cakes,  140. 
Shrewsbury  Cakes,  329. 
Shrimp  Sauce,  212. 
Shrimps,  185. 
Siberian  Crabs,  302. 
Sick-Room,  97-99. 

Diet  for,  100-102. 
Silver  Cake,  316. 
Sirloin  of  Beef,  to  bake,  189,  190. 

to  roast,  188,  189. 
Sitgrieves  Crackers,  142. 
Sliced  Potatoes,  fried,  228. 
Small  Hominy,  232. 
Smallpox,  cure  for,  355,  356. 
Smoked  Tongue,  to  boil,  198. 
Snap  Beans,  244. 
Snowballs,  to  ice,  313. 
Soap  Mixture  for  Washing,  364. 
Soaps,  364-367. 
Soda  Biscuits,  143. 
Soda  Soap,  365. 


sso 


INDEX. 


Soft  Gingerbread,  338. 
Soup,  Bean,  170. 

Beef,  169, 170. 

Chicken,  172. 

Clam,  173. 

Green  Pea,  172. 

Herb  Essences  for,  344. 

Mutton,  203. 

Okra,  171. 

Ox-tail,  207. 

Oyster,  172. 

Turtle,  170. 
Soups,  Browning  for,  197. 
Southern  Biscuits,  141. 
Soyer's  Crab-shaped  Mutton  Chops, 

203. 
Spanish  Buns,  331. 
Spinach,  242. 
Sponge  Cake,  317,  328. 

Cake,  Cocoanut,  330. 

Cake  Pudding,  268. 

Muffins,  137,  138. 
Sponges,  131. 
Spun  Sugar,  290. 
Squashes,  242. 
Stew,  Brunswick,  223. 

-Mutton,  202. 
Stewed  Apples,  305. 
Strawberries,  Preserved,  296. 

to  cultivate,  59. 
Strawberry  Cream,  283. 
St.  Charles  Pone,  150. 
Stuffing  for  Mangoes  or  Peppers, 

251. 
Sturgeon,  180. 
Suet  Pudding,  275. 
Sugar  Candy, 288. 
Sunderland  Pudding,  264. 
Supper-Table,  339. 
Sweet  Biscuits,  332. 

Pickled  Peaches,  250. 

Pone,  152. 

Potato  Biscuits,  139. 

Potato  Johnny-Cakes,  151. 

Potato  Pies,  256. 

Potato  Pudding,  267,  274. 

Potatoes,  228. 

Wafers,  321. 
Syllabub,  284. 
Syrup  for  Preserves  or  Drinks,  293. 

Tapioca  Pudding,  265. 
Tarts,  257. 
Tea,  126,  127. 
the,  309. 


Tea  Cakes,  327,  330. 
Tenderloin,  Baked,  194. 
Terrapins,  185. 
Tetter,  to  cure,  354. 
Toast,  144. 
Tomato  Catsup,  253. 

Marmalade,  247. 

Sauce,  214. 
Tomatoes,  Preserved,  296. 

Scolloped,  232. 

Sliced,  233. 

Stewed,  233. 

to  dry,  347. 

to  pickle,  247. 
Tough  Muffins,  138. 
Transparent  Apples,  304. 

Pudding,  274. 
Tripe,  207. 
Turkey,  Boiled  with  Oysters,  224. 

Boned,  219. 

Filling  for,  215. 
Turnips,  241. 
Turnovers,  Apple,  Peach,  or  Berry 

277. 
Turtle  Soup,  170. 
Twist  Loaf,  133. 

Vanilla,  Essence  of,  345. 

Ice  Cream,  282. 
Veal  Cutlets,  204. 
Vegetable  Oysters,  240. 
Vegetables,  226. 
Venison  Pasty,  198, 199. 

Steaks,  202.    . 

Stuffed  Leg  of,  199,  200. 

to  dress  in  a  Chafing-dish,  201. 
Victoria  Muffins,  146. 
Vinegar,  Raspberry,  254. 

Wafers,  Crisp,  143. 

Sweet,  321. 
Waffles,  144,  145. 

Rice,  145,  146. 
Walnut  Catsup,  251. 
Walnuts,  to  pickle,  250. 
Whigs,  147. 
Whitewashing,  28. 
Wine,  Blackberry,  340. 

Elderberry,  341. 

Wild  Grape,  341. 
Wine-Whey,  100. 

Tapon,  127,  128. 
Yeasts,  129-131. 
Yellow  Pickles,  248. 


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